• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Mayeritsa (Greek Easter Soup)

  • Recipe Submitted by on

Category: Soups, Greek

 Ingredients List

  • Entrails (liver, heart,>>>
  • Lungs, intestines) of a>>>>
  • Very young spring lamb.
  • 4 tb Butter
  • 1 Med. onion, chopped
  • 2 tb Scallion, chopped
  • 2 tb Dill, chopped
  • Salt & pepper to taste
  • Meat broth
  • 1/2 c Raw rice
  • 2 Eggs (or 3)
  • 2 Lemons, juice only


Wash entrails in plenty of water. Scald in boiling water for abt. 2
min. Cool, the cut into small pcs. Melt butter in a pot. Saute the onion
until light golden color, add scallion and cut-up meats, turning meats
several times. Add dill, salt and pepper, and enough broth to cover. Bring
the whole to a boil and cook covered, until meat is tender (1 1/2 to 3
hrs). About 20 min. before it is done, add the rice, and more broth if
necessary. When rice is tender, remove pot from the heat.

Beat eggs; add lemon juice, beating it in well. Slowly add some of the
hot liquid from the pot, stirring constantly. After the egg-lemon mixture
is well blended, pour it into the soup; stir. Serve hot.

NOTE: The broth is usually made from the lamb's head, breast, or
shoulder, but you can use any meat stock.

 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?