Traditionally eaten to break the Lenten fast in the Greek Orthodox Church, this “Easter Soup” called Magiritsa can be a light and satisfying meal in a bowl.
More authentic versions use offal instead of lamb shoulder, usually the parts removed from the celebratory whole lamb before roasting for the main Easter meal.
¾ lb lamb shoulder (bone-in)
1 yellow onion, roughly chopped
1 carrot, roughly chopped
1 rib celery, roughly chopped
1 bay leaf
5-10 black peppercorns
8 scallions, finely chopped
1 bunch romaine lettuce, shredded
½ c rice
2 lemons (juice)
1 Sear the lamb in a hot pan on all sides until browned.
2 Add the lamb, onion, carrot, celery, bay leaf, peppercorns and salt to 8-10 c water. Bring to a bare boil and simmer, uncovered, for 2-2½ hrs. Strain out the solids (discard the vegetables but reserve the meat).
3 Add the scallions, lettuce, rice and dill to the stock. Bring to a boil, then reduce the heat and simmer, covered, until the rice is cooked, about 30 min.
4 Beat the eggs and juice together until frothy. Temper with hot stock, then stir into the soup to thicken. Shred and add the reserved meat. Season to taste.
Yield: 4 servings