Magiritsa - Greek Easter Soup

Ingredients

• 500g (1.1 lb) lamb offal (liver, heart, etc.) 500g (1.1 lb) lamb offal (liver, heart, etc.)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1/2 cup rice 1/2 cup rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1/4 cup fresh dill, chopped 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 3 eggs 3 eggs
• Juice of 2 lemons Juice of 2 lemons

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the broth to a boil. Add the lamb offal and simmer for 20 minutes until tender. Remove the offal from the pot and set aside.
2. 2.
   In the same pot, heat some olive oil and sauté the onion and garlic until translucent. Add the carrots and celery and cook for another 5 minutes.
3. 3.
   Return the lamb offal to the pot and add the rice, dill, and parsley. Season with salt and pepper.
4. 4.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes until the rice is cooked.
5. 5.
   In a separate bowl, whisk together the eggs and lemon juice until well combined.
6. 6.
   Slowly add a ladleful of the hot soup to the egg-lemon mixture, whisking constantly to temper the eggs.
7. 7.
   Gradually pour the egg-lemon mixture back into the pot, stirring gently to incorporate.
8. 8.
   Cook for an additional 2 minutes, stirring continuously, until the soup thickens slightly.
9. 9.
   Remove from heat and let it rest for a few minutes before serving.
10. 10.
    Garnish with fresh herbs and serve hot with crusty bread.

Treat your ingredients with care...

• Lamb offal — Make sure to clean the offal thoroughly before cooking to remove any impurities and trim away any excess fat.
• Rice — Rinse the rice under cold water before adding it to the soup to remove excess starch and prevent clumping.
• Egg-lemon sauce — To avoid curdling the eggs, make sure to temper them by gradually adding hot soup to the egg-lemon mixture while whisking continuously.

Tips & Tricks

• For a heartier version, you can add small lamb meatballs to the soup.
• If you prefer a thicker consistency, you can increase the amount of rice.
• Adjust the lemon juice according to your taste preference for a more or less tangy flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.
• Serve the soup with a dollop of Greek yogurt for an extra creamy touch.

Serving advice

Magiritsa is traditionally served as the first meal after the midnight church service on Easter. It is best enjoyed hot, garnished with fresh herbs, and accompanied by crusty bread.

Presentation advice

To enhance the presentation of Magiritsa, serve it in individual bowls and sprinkle some fresh dill or parsley on top. The vibrant green herbs will add a pop of color to the soup.