Magiritsa: Traditional Greek Easter Soup

  • by XpatAthens
  • Monday, 26 April 2021
Magiritsa: Traditional Greek Easter Soup
Easter's main meal, which happens on Easter Sunday, is traditionally associated with roasting lamb on a spit, and Magiritsa soup is created using the leftover parts of the animal so that nothing goes to waste. This soup is traditionally served following the midnight church service on Holy Saturday in order to break the fast.

Yield: 8 servings
Difficulty: Easy
Prep Time: 20 minutes
Cooks in:
 2 hours in 20 minutes

• 2 pounds of lamb or kid offal (liver, heart, lungs, and other organs)
• Intestines from 2 lambs or kids
• juice of 2 lemons
• 1 onion, finely chopped
• 5-6 green onions, finely chopped
• 1/3 cup of olive oil
• 2-3 rounded tablespoons of fresh dill, finely chopped
• 2 heads of romaine lettuce, well washed and finely chopped
• sea salt
• freshly ground black pepper
• 2 tablespoons of short-grain rice, well rinsed

For the Avgolemono (Egg & Lemon) Sauce:

• juice of 2 lemons
• 3 eggs at room temperature, separated
• 1 tablespoon of water

To read more and learn how to prepare this soup, please visit: The Spruce Eats