Ingredients
- 5 green onions
- 3 spring lamg
- 3 eggs
- 2 lemons
- 1 lamb liver
- 1 onion
- 4 qt water
- 4 quarts water about (salted)
- 3/4 c rice
- 1/4 c salad oil
- 1/4 c dill
- 1 tb water
- 1 tablespoon water
- 1 ts salt
- 2 tb parsley
- 1/2 ts mint (dried)
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
