• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Magheritsa (Easter Soup)

  • Recipe Submitted by on

Category: Greek, Holiday

 Ingredients List

  • 3 lb Spring lamg (shin & shouldr)
  • 1 Lamb liver
  • 4 qt Water
  • 1 ts Salt
  • 3/4 c Rice (regular); uncooked
  • 1 Onion; finely chopped
  • 1 tb Water
  • 1/4 c Salad oil
  • 5 Green onions; chopped (tops
  • -included)
  • 2 tb Parsley; chopped
  • 1/2 ts Dried mint
  • 1/4 c Dill; fresh, chopped
  • Salt
  • Pepper
  • 3 Eggs; beaten
  • 2 Lemons; juice of


Boil lamb and liver in 4 quarts salted water about 1 hour or until done.
Remove meat form broth and cut into small pieces. Skim fat from broth and
add enough water to broth to make 3 quarts; add rice and simmer for 15

Saute onion in 1 tablespoon water and salad oil until lightly browned; add
green onions, parsley, mint, and dill. Saute for 15 minutes.

Add meat, onion mixture, salt, and pepper to rice and broth; simmer about
15 minutes. Remove from heat.

Combine eggs and lemon juice; beat thoroughly until well blended. Slowly
add 2 cups hot soup to egg-lemon mixture, beating constantly; gradually
stir mixture into soup. heat to boiling point and remove from heat

by Nancy Coleman

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?