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 eggs 
2 lemons (juice) 
dill (fresh) 
olive oil 
black pepper 

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 


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