Utah - The Beeline State, State flower: Sego Lily

1. Lamb Soup
2. Celery Salad
3. Mormon Johnnycake
4. Utah Swiss Steak
5. Chinese Spinach
6. Prune Cake
7. Creamy Frosting

Lamb Soup - Serves 6

2 lbs lamb bones, preferably backbone
1 cup onions, chopped
1 cup chopped fresh tomato
1 tsp salt
2-½ qts water
1-½ lb ground shoulder or leg of lamb
1 slice bread
1 egg, beaten
1 clove garlic, finely chopped
1/8 tsp each: thyme, mint, sage and parsley
1 Tbsp tomato juice
Salt and pepper

Put lamb bones in a soup pot along with the chopped onion, tomato, salt and pepper. Bring to a boil, cover and simmer for 4 hours. Add more boiling water if necessary. Goal is 7 cups of liquid. Strain, let cool and refrigerate.

Soak bread in water and squeeze dry. Mix with other ingredients including the ground meat, season with salt and pepper and form into marble-sized balls. Chill for at least one hour in the refrigerator.

De-fat the broth and put back into soup pot. Bring to a boil. Add the meat balls, cover and simmer for about an hour.

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