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Catholic Recipe: Easter Soup with Leftover Lamb


  • Left-over lamb
  • 9 cups water
  • 1/2 cup rice, cooked
  • 2 beaten eggs
  • Juice of one lemon
  • Seasoning
  • Details

  • Prep Time: 40 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

You can use your leftover lamb in this recipe during the octave of Easter. Christ, Himself, gave us the example of gathering up remnants and no meat lends itself to stew and casseroles so well as lamb does.


Make a broth from your left-over lamb. Add rice. Simmer about five minutes. Add eggs and lemon juice. Cook slowly for two minutes. Cover the soup and let it stand 10 minutes before serving. Season to taste.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
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