Mageritsa Easter Soup
Serves 10 to 12

(Note: This soup was changed by my mother at the request of my Dad and me to exclude the traditional lamb's intestines
and hearts. Instead, she substituted 3 lbs. lamb stew meat - it is very tasty using the stew meat).

2 lb. lamb neck bones
3 lbs. lamb shoulder meat (cut into cubes)
2 tsp. salt
4 qts. Cold water
¼ lb. butter
3 bunches scallions, finely chopped
½ c. fresh dill, finely chopped
½ c. fresh Italian parsley, finely chopped
½ c. raw rice
Juice of 2 lg. Lemons
6 eggs, separated

Place stew meat, neck bones and 2 tsp salt in large soup kettle. Cover and bring to a boil. Reduce heat and simmer
slowly. Remove stew meat after 1 hour. Continue simmering the neck bones for another hour. Remove neck bones and
strain broth. Set broth aside.

Remove meat from neck bones. Chop lamb stew meat and meat from neck bones into small pieces.

Melt butter in large kettle and sauté scallions. Add dill and parsley and sauté for another 10 minutes. Add broth to barely
cover and simmer for a half hour. Add diced meats and remainder of broth and simmer for 1 ½ hours. Season to taste
with salt and pepper. Remove from heat.

In large bowl beat egg whites until they form soft peaks. Beat yolks in separate bowl until thick and creamy. Add to egg
whites. Slowly add lemon juice, beating constantly. Slowly add the hot soup to egg mixture, stirring constantly until
about 1/3 of soup has been added to the eggs. Slowly add the egg mixture into the soup, stirring constantly over medium
heat until soup slightly thickens. Do not allow to boil. Serve immediately.