Traditional Greek Easter meat soup (magiritsa)

Preparation time: 20′

Cooking time: 60′


  • 1 kilo lamb offal
  • 1 ½ cup dill chopped
  • 1 tblsp flour
  • 2 tblsp butter
  • 2 bunches of spring onions
  • 1 ½ cup parsley
  • 2 tblsp corn flour
  • 1 cup olive oil
  • 2 eggs
  • juice of 1 lemon
  • salt and pepper

How to do

  1. Wash and clean the offal thoroughly. In a pot, put enough water and a pinch of salt and let it boil. Add the offal, let it cook for 10 minutes, remove from heat and chop it.
  2. In a large pot, put olive oil and butter. Saute the chopped spring onions, the parsley, the flour diluted in some water and the offal, for at least 5 – 6 minutes.
  3. Add 2 cups of warm water, stir well and when it boils, let it cook at medium heat for about 45 minutes.
  4. At the same time, prepare the egg-lemon sauce: separate egg yolks and egg whites. In a bowl, beat the egg whites to make a tight meringue. In another bowl, beat the yolks until pale white. Then put the two separate mixtures together and beat them in a mixer.
  5. While beating the mixture, add the lemon juice, the corn flour and some broth from the pot.
  6. Pour the egg-lemon sauce in the soup, stir, add pepper and the chopped dill. Stir for a while and serve.