3 lb Spring lamg (shin & shouldr)
1 Lamb liver
4 qt Water
1 ts Salt
3/4 c Rice (regular); uncooked
1 Onion; finely chopped
1 tb Water
1/4 c Salad oil
5 Green onions; chopped (tops
-included) 2 tb Parsley; chopped
1/2 ts Dried mint
1/4 c Dill; fresh, chopped
Salt Pepper 3 Eggs; beaten
2 Lemons; juice of
Boil lamb and liver in 4 quarts salted water about 1 hour or until done. Remove meat form broth and cut into small pieces. Skim fat from broth and add enough water to broth to make 3 quarts; add rice and simmer for 15 minutes. Saute onion in 1 tablespoon water and salad oil until lightly browned; add green onions, parsley, mint, and dill. Saute for 15 minutes. Add meat, onion mixture, salt, and pepper to rice and broth; simmer about 15 minutes. Remove from heat.
Combine eggs and lemon juice; beat thoroughly until well blended. Slowly add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually stir mixture into soup. heat to boiling point and remove from heat immediately. SOURCE: Southern Living Magazine, sometime in the early 1970s Typed for you by Nancy Coleman