Mayeritsa Greek Easter Soup Easter Recipe From Mrs Strider   Author:  50864  Category:(Household) Created:(4/5/2004 6:44:00 PM) This post has been Viewed (536 times) 4 tb Butter 1 Med. onion chopped 2 tb Scallion chopped 2 tb Dill chopped Salt & pepper to taste Meat broth 1/2 c Raw rice 2 Eggs (or 3 ) 2 Lemons juice only Wash entrails in plenty of water Scald in boiling water for abt. 2 min Cool then cut into small pcs Directions Melt butter in a pot. Saute the onion until light golden color add scallion and cut-up meats turning meats several times. Add dill salt and pepper and enough broth to cover. Bring the whole to a boil and cook covered until meat is tender (1 1/2 to 3 hrs). About 20 min. before it is done add the rice and more broth if necessary. When rice is tender remove pot from the heat. Beat eggs; add lemon juice beating it in well. Slowly add some of the hot liquid from the pot stirring constantly. After the egg-lemon mixture is well blended pour it into the soup; stir. Serve hot. NOTE: The broth is usually made from the lamb's head breast or shoulder but you can use any meat stock. This is traditionally served at 12:00 Am on Easter moring and ends the stringent fasting for Lent You can join Unsolved Mysteries and post your own mysteries or interesting stories for the world to read and respond to Click here Scroll all the way down to read replies. Many great holiday recipes Show all stories by   Author:  50864 ( Click here ) Spring is coming