Eleni's Easter Soup

This recipe appeared in the May 2005 issue of Cruising World.

3 pounds boneless lamb (or sheep liver), chopped finely

1/2 cup olive oil

1 bunch scallions, chopped

1 large head romaine lettuce, chopped

1 bunch fresh dill, chopped

1 small bunch parsley, chopped

10 to 12 cups water

1 cup rice

Juice of 2 to 3 large lemons

2 to 3 eggs

Salt and freshly ground pepper, to taste

Saute meat in olive ol until lightly browned (if using liver, blanch first). Add scallions, romaine, dill, and parsley, and continue to saute about 5 minutes. Add water and bring to a boil (water should just cover ingredients). Reduce heat slightly and simmer for about 1 hour. (Recipe can be made up to this point in advance). Add rice and simmer 20 minutes more or until rice is done and meat is tender. To make the avgolemono (egg and lemon) sauce, whisk together lemon juice and eggs. Using a ladle, add a little hot soup broth to the mixture, continuing to whisk. Remove soup from heat. Turn sauce into soup and stir until slightly thickened. Serve with crusty bread.