Magiritsa: Traditional Greek Easter Soup with Avgolemono
Magiritsa Soup
Hearty Greek Easter soup of lamb offal, herbs, and velvety avgolemono lemon-egg broth.
Nutrition (per serving)
Magiritsa is the beloved Greek soup served to break the Lenten fast after the midnight Easter service. Made with a flavorful lamb broth, chopped tender offal, rice, and a silky avgolemono (egg-lemon) finish, it’s comforting, bright, and rooted in tradition.
I adore how the lemon and eggs lift the rich lamb flavors while fresh dill and parsley keep the soup lively. It’s a modest, soulful dish that feels like family—the perfect way to welcome Easter morning.
Ingredients
- Lamb neck bones or stew bones:2 lb
- Mixed lamb offal (liver, heart, sweetbreads), finely chopped:1 lb
- Olive oil:3 tbsp
- Yellow onion, finely chopped:1 piece
- Green onions, thinly sliced (white and green parts):4 pieces
- Long-grain rice:1/2 cup
- Chicken or lamb broth (or water):8 cups
- Fresh dill, chopped:1/2 cup
- Fresh parsley, chopped:1/2 cup
- Eggs:3 pieces
- Fresh lemon juice:1/4 cup
- Dried oregano:1 tsp
- Salt:1 1/2 tsp
- Freshly ground black pepper:1 tsp
Instructions
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Place the lamb bones in a large pot and cover with the broth (or water). Add 1/2 of the chopped onion and a pinch of salt. Bring to a simmer and cook gently for 40–50 minutes to extract flavor, skimming any foam.
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While the bones simmer, rinse and finely chop the mixed offal into small, even pieces. Heat the olive oil in a skillet over medium heat and sauté the remaining onion and the white parts of the green onions until soft, about 5 minutes.
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Add the chopped offal to the skillet and cook until just done, about 4–6 minutes. Season with oregano, a little salt and pepper. Transfer the cooked offal to a bowl and set aside.
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Strain the bone broth into a clean pot, discarding bones and solids. Return the clear broth to the stove and bring to a gentle simmer. Add the rice and simmer until the rice is tender, about 12–15 minutes.
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Stir the cooked offal, chopped dill, and parsley into the simmering rice and broth. Taste and adjust seasoning—remember the eggs and lemon will brighten the soup but won’t add salt.
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To make the avgolemono, whisk the eggs in a bowl until smooth, then whisk in the lemon juice. Temper the egg-lemon mixture by slowly whisking in about 1 cup of hot broth until warm (do this gradually so eggs don’t scramble).
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Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. Keep the soup at a gentle warm (do not boil) for 2–3 minutes to thicken slightly and become silky.
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Stir in the remaining green onion greens, check seasoning, and remove from heat. Let rest for a couple minutes—the texture will settle.
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Serve hot with extra lemon wedges on the side and a scattering of fresh dill or parsley. Magiritsa is traditionally served the morning of Easter to break the fast.
Tips & Notes
- If you prefer a milder flavor, use more broth and less offal, or substitute some mild lamb meat.
- Temper the eggs slowly and whisk constantly—this prevents curdling and yields a smooth, creamy broth.
- Make the bone broth ahead and refrigerate; skim any solidified fat from the top before reheating for a cleaner finish.
- If the soup thickens too much, thin with a little hot broth or water while off-heat and whisk gently.
