Mayeritsa Greek Easter Soup Recipe - Los Angeles Times

Ingredients

• 2 pounds lamb shanks and/or neck bones
• 12 cups water
• 3 carrots, cut in half
• 3 celery stalks, cut in half crosswise
• 1 yellow onion, cut into quarters
• 1 teaspoon peppercorns
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 beef bouillon cubes
• 3 tablespoons butter
• 1 1/2 cups chopped green onions (about 14 onions)
• 3 tablespoons flour
• 3/4 cup chopped fresh dill
• 1 cup chopped Italian parsley
• 3/4 cup long-grain rice
• 3 eggs
• Juice of 1 lemon