This authentic Greek Magiritsa soup is the ultimate Easter tradition – a hearty, soul-warming dish that marks the end of the Lenten fast. Made with tender lamb offal, fresh herbs, and a silky egg-lemon sauce, this traditional recipe takes just 90 minutes to prepare and serves 8 people generously.
At only 272 calories per serving, it’s a surprisingly light yet protein-rich meal that perfectly balances comfort and nutrition. The delicate balance of flavors and velvety texture make this Easter soup a beloved Greek family favorite passed down through generations.
Ingredients for Traditional Magiritsa
- Lamb Offal (1 kg): Fresh heart, liver, and lungs – cleaned and trimmed
- Lamb Intestines: Thoroughly cleaned and optional
- Aromatics: 1 large red onion and 5-6 spring onions, finely chopped
- Greens: 3 medium romaine lettuce and 4-5 tbsp fresh dill
- Rice: 1/2 cup (optional for added texture)
- Olive Oil: 1/2 cup for sautéing
- Avgolemono Sauce: 2 eggs and juice of 2 fresh lemons
- Seasonings: Salt and freshly ground pepper to taste
Step-by-Step Instructions
- Prepare the Offal: Clean thoroughly under running water. For intestines, rub with sea salt and lemon juice
- Initial Cooking: Blanch organs for 3-5 minutes in boiling water, add intestines for 5 more minutes
- Sautéing: Heat olive oil, brown chopped onions and meat for 5-6 minutes
- Main Cooking: Add hot water, simmer 10 minutes, then add lettuce. Cook covered for 40-50 minutes
- Prepare Avgolemono: Separate eggs, whisk yolks with lemon juice, beat whites until foamy
- Combine Sauce: Gradually combine egg mixtures, then slowly add hot broth while whisking
- Finishing: Pour egg-lemon mixture back into pot, add dill, let rest 5 minutes
- Serve: Ladle into bowls while warm, finish with fresh pepper
Cooking Techniques
The heart of this Greek Easter soup lies in two special cooking methods. First, we blanch the organs – a quick hot water bath that helps clean and tenderize them. Then comes the magical egg-lemon sauce (avgolemono), which needs a gentle touch. The key is to add the hot broth very slowly while whisking – this makes the sauce smooth and silky without scrambling the eggs. Think of it like making a warm, creamy cloud that floats through your soup!
Serving Suggestions
This traditional Greek Easter soup shines brightest when served piping hot with lots of freshly ground black pepper on top. Place a basket of crusty bread on the table – it’s perfect for soaking up every last drop of the lemony broth. While magiritsa is usually enjoyed after midnight church services on Easter Saturday, you can serve small portions as a starter or a larger bowl as a main dish. Add a simple Greek salad on the side for a complete meal.
Storage Tips
If you have leftovers, let the soup cool completely before storing it in an airtight container in the fridge – it will stay good for up to 3 days. When reheating, warm it gently over low heat and stir often. Don’t let it boil, or the egg-lemon sauce might separate. The rice (if you used it) might soak up more liquid during storage, so you may want to add a splash of warm water or broth when reheating to bring back the original consistency.
Recipe Tips
Working with organ meats might feel new if you haven’t done it before. Take your time with the cleaning process – it’s better to be thorough. When making the egg-lemon sauce, keep whisking at a steady pace. If the sauce looks a bit thin at first, don’t worry! It will thicken as it sits in the hot soup. And remember, a good magiritsa should have a light, bright taste from the lettuce and dill, balanced by the richness of the meat.
Traditional Magiritsa (Greek Easter Soup)
Equipment
- Large pot
- Mixing bowls
- Hand mixer
Ingredients
For the Magiritsa
- 1 kg lamb offal (heart, liver, lungs and other organs)
- 1 lamb intestines optional
- 1 large red onion finely chopped
- 5-6 spring onions finely chopped
- 3 medium romaine lettuce roughly chopped
- 4-5 tbsp fresh dill chopped
- 1/2 cup rice optional
- 1/2 cup olive oil
For the egg lemon sauce (Avgolemono)
- 2 eggs
- 2 lemons juiced
Instructions
- To prepare this traditional Greek magiritsa recipe, clean and wash thoroughly the organs and set aside. Wash thoroughly the intestines under running water, rub them with sea salt and lemon juice and wash again. (To wash them more easily you can either slice them up lengthwise or turn them inside out.)
- In a large pot add the organs and plenty of water and bring to the boil. Blanch the organs in the hot water for about 3-5 minutes. Add the intestines and blanch for 5 more minutes. Drain and set aside to cool down for a while. Chop in small pieces and remove the excessive fat.
- Heat a large pot over medium heat and add the olive oil, the chopped onions and the meat. Sauté for 5-6 minutes, until browned. Add 2-3 glasses of hot water and simmer for about 10 minutes. Add the roughly chopped lettuce squeezing them down to fit and place the lid on. Cook for 10 minutes, remove the lid and season. Stir well and cook the magiritsa with the lid on for about 40-50 more minutes. (If you choose to make this magiritsa recipe with rice, stir in the rice about 10 minutes before the end of cooking time.)
- Prepare the egg lemon sauce for the magiritsa. Start off by separating the egg whites from the egg yolks. In a bowl, whisk the egg yolks and add the lemon juice whist whisking until combined. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. While whisking slowly add the yolk mixture in the egg whites. Continue whisking for 1-2 minutes and gradually add 1-2 ladles of the hot broth from the magiritsa, a litte bit at a time. Make sure you add the broth slowly or the egg whites will curdle!
- When done, pour the mixture back into the pot and add the chopped dill. Stir well, place the lid on and leave aside for 5 minutes.
- Ladle the magiritsa while still warm into bowls and sprinkle with freshly ground pepper. Enjoy!