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Greek Easter soup - Magiritsa

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Greek Easter soup - Magiritsa


  • Place a pot with water over high heat until it boils.
  • Add the lamb pluck, lemon slices, bay leaves, salt, peppercorns, and boil for 10-15 minutes.
  • Regularly skim the foam. Drain and throw the water away.
  • Place the pot over high heat again, and add the olive oil.
  • Finely chop the onion and the garlic, and add them to the pot. Add the rosemary and sauté.
  • Cut the lamb pluck into small pieces, add them to the pot, and sauté for 8-10 minutes.
  • Deglaze with the wine, add the bouillon cube, the water, seal with the lid, and boil at medium heat for 30-40 minutes.
  • Then, cut the spring onions into rounds, the lettuce and the dill into large pieces, and add them to the pot. Keep the green part of the spring onions and 1 tablespoon of the dill. 
  • Add the rice, seal with the lid and boil at medium heat for 15-20 minutes.

For the egg lemon sauce

  • In a bowl add the lemon zest and juice, the eggs, salt and pepper and mix with a hand whisk.
  • Slowly add 5-6 ladlefuls of the magiritsa’s stock, by stirring continuously.
  • Transfer the mixture into the pot again, mix for a few seconds by shaking the pot, and remove from the heat.
  • Add the dill into the pot, the green part of the spring onions, salt and pepper and mix.
  • Serve with olive oil, dill, lemon wedges and pepper.
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Nutrition information per portion

Calories (kcal)
13 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
16 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
15 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
5 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
3 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
52 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
6 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
12 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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