Majeiritsa (Easter Lamb Soup)
2 T. olive oil
2 onions, finely chopped; or 6 to 7 green onions, finely chopped
8 C. chicken broth
1 lb. boneless lamb, trimmed of excess fat and cut in 1/4- to 1/2-inch pieces
1 1/2 C. chopped fresh Italian parsley
1/2 C. chopped fresh dill
1/3 C. long-grain rice
4 large egg yolks, at room temperature
1/2 C. fresh lemon juice (about 2 lemons)
salt and freshly ground pepper to taste
In a large stockpot over medium heat, add the olive oil. Saute onions until soft, about 5 minutes. Add chicken broth, lamb, parsley and dill. Bring to a boil, reduce heat, cover and simmer for about 1 hour. Add rice and continue simmering until soft, about 20 minutes.
In a medium bowl, beat the egg yolks and lemon juice until frothy. Gradually add 1 to 2 cups of hot soup to egg mixture, beating vigorously with a whisk to keep eggs from curdling. Pour the egg mixture back into the pot, stirring well. Simmer for 1 minute; do not boil. Season with salt and freshly ground pepper.