Mageritsas (Easter Soup) Recipe

Heat 2 tablespoons oil in a large pot over medium-high heat. Add lamb shanks and cook, turning to brown on all sides, for about 12 minutes. Add onions, carrots, and enough water to cover (about 16 cups). Bring to a boil, then reduce heat to medium and simmer, skimming occasionally, for 2 1/2 hours.

Strain stock, discarding vegetables but reserving shanks. Pull meat from bones, cut into small pieces, then return to pot with stock.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add scallions and cook until they are wilted, 3-5 minutes. Add the lamb shoulder and brown, stirring frequently, 5-7 minutes. Transfer to stock pot. Add rice, dill, and lettuce. Bring to a boil, then reduce heat to medium, and simmer until rice is soft, 30-45 minutes.

Just before serving, make the egg-lemon sauce by beating eggs with lemon juice in a medium bowl until frothy. Temper eggs by whisking in 2 cups hot broth, a little at a time, then stir the sauce into the soup. Season to taste with salt and pepper and serve.

Per Serving (excluding unknown items): 213 Calories; 13g Fat (53.0% calories from fat); 6g Protein; 19g Carbohydrate; 2g Dietary Fiber; 141mg Cholesterol; 60mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.