2 onions, finely chopped, or 6 to 7 green onions, finely chopped
8 cups chicken broth
1 pound boneless lamb, trimmed of excess fat and cut into1/4- to 1/2-inch pieces
1 1/2 cups chopped fresh Italian parsley
1/2 cup chopped fresh dill
1/3 cup long-grain rice
4 large egg yolks, at room temperature
1/2 cup fresh lemon juice (about 2 lemons)
Salt and freshly ground pepper to taste
In a large stockpot over medium heat, add the olive oil. Sauté 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.
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