Magiritsa

Celebrate Easter the Greek way with Magiritsa, an aromatic and hearty lamb offal soup traditionally enjoyed as the first meal after Lent. This comforting dish brims with earthy flavors from a medley of tender lamb offal, fresh dill, spring onions, and vibrant romaine lettuce. The secret lies in the luxurious avgolemono sauce—a silky blend of eggs and fresh lemon juice—that adds a tangy, velvety finish to the soup. Simmered to perfection with long-grain rice and optional wild greens, Magiritsa is not just a meal but a cultural experience, offering a rich taste of tradition. Perfectly balanced with protein and fresh greens, this savory soup is as nutritious as it is flavorful. Serve it hot and savor the authentic essence of Greek Easter with every spoonful.

Nutriscore Rating: 75/100

Prep Time:45 mins

Cook Time:75 mins

Total Time:120 mins

Servings: 6

Ingredients

• 500 g lamb offal (liver, lungs, heart, intestines)
• 60 ml extra virgin olive oil
• 2 large onions
• 5 spring onions
• 1 bunch dill
• 1 head romaine lettuce
• 250 g wild greens (optional)
• 100 g long-grain rice
• 2 lemons
• 2 eggs
• 1 tsp salt
• 0.5 tsp black pepper
• 2 liters water

Directions

Step 1

Begin by thoroughly washing the lamb offal under cold running water. If using intestines, turn them inside out to clean thoroughly.

Step 2

Fill a large pot with water, bring to a boil, and blanch the offal for 5 minutes. This helps remove any impurities. Drain and allow to cool slightly.

Step 3

Chop all the offal into small, bite-sized pieces.

Step 4

In a large pot, heat the olive oil over medium heat. Finely chop the onions and spring onions and add them to the pot. Sauté until they are soft and translucent.

Step 5

Add the chopped offal to the pot and sauté for 5-7 minutes until browned.

Step 6

Incorporate the water, season with salt and pepper, and bring the mixture to a boil. Reduce heat and let it simmer for about 30 minutes.

Step 7

While the soup is simmering, wash and finely chop the dill, lettuce, and optional wild greens.

Step 8

Once the offal has simmered, add the chopped greens and rice to the pot. Continue to simmer for another 30 minutes until the rice and greens are fully cooked.

Step 9

Meanwhile, prepare the egg-lemon sauce (avgolemono). In a bowl, beat the eggs until frothy. Squeeze the juice of the lemons into the eggs and continue to whisk.

Step 10

Gradually add hot broth from the soup into the egg-lemon mixture while whisking continuously. This prevents the eggs from curdling.

Step 11

Once tempered, pour the avgolemono sauce back into the pot, stirring gently to combine. Let it simmer for a few more minutes.

Step 12

Adjust the seasoning with more salt and pepper if needed, and serve the magiritsa hot.

Nutrition Facts

Serving size	4586 grams (4586.0g)

Amount per serving	% Daily Value*
Calories	2214

Total Fat 112.20g	144%
Saturated Fat 27.10g	136%
Polyunsaturated Fat 0.50g
Cholesterol 3197mg	1066%
Sodium 3406mg	148%
Total Carbohydrate 141.60g	51%
Dietary Fiber 39.90g	143%
Total Sugars 34.80g
Protein 181.20g	362%

Vitamin D 82IU	410%
Calcium 976mg	75%
Iron 60mg	333%
Potassium 5437mg	116%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.9%

Protein: 31.5%

Carbs: 24.6%