Magheritsa

• 3 pounds lamb spring, shin and shoulder
• 1 each lamb liver
• 4 quarts water
• 1 teaspoon salt
• 3/4 cup rice uncooked
• 1 each onions finely chopped
• 1 tablespoon water
• 1/4 cup vegetable oil
• 5 each scallions, spring or green onions chopped, tops included
• 2 tablespoons parsley leaves chopped
• 1/2 teaspoon mint leaves dried
• 1/4 cup dill weed fresh, chopped
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper or to taste
• 3 large eggs beaten
• 2 each lemon juice

1. Boil lamb and liver in 4 quarts salted water about 1 hour or until done.
2. Remove meat from broth and cut into small pieces.
3. Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes.
4. Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill.
5. Saute for 15 minutes.
6. Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes.
7. Remove from heat.
8. Combine eggs and lemon juice; beat thoroughly until well blended.
9. Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup.
10. Heat to boiling point and remove from heat immediately.

lamb spring, lamb liver, water, salt, rice, onions, water, vegetable oil, scallions, parsley, mint, dill weed fresh, salt, black pepper, eggs, lemon juice

Taken from recipeland.com/recipe/v/magheritsa-40233 (may not work)