Greek Easter Lamb Soup with Egg Lemon Sauce

Greek Easter Lamb Soup with Egg Lemon Sauce

Greek Easter is a festive time when family and friends come together and celebrate. It is a time when traditional Greek dishes are served in abundance, and lamb is at the center of most Easter meals. Lamb is a symbol of sacrifice and is a popular food item during this holiday, with many dishes using various parts of the lamb. One of the most popular dishes is Magiritsa, which is a lamb soup made with avgolemono (egg-lemon) sauce, dill, and romaine lettuce.

PREP TIME: 20 mins

COOK TIME: 1 hr 40 mins






1/2 cup extra virgin olive oil

2 pounds lamb, bone in

10 green onions, chopped

5 cups water

2 bunches dill, chopped

1 head romaine lettuce, chopped very thin

salt and pepper, to taste

3 lemon juice

3 eggs




⭐Trim the lamb of most of the fat. Cut lamb into bite-sized pieces. If the bone is too thick to cut through, cut all the meat off, but save the bone.

⭐Add olive oil to a large pot on medium heat. Add lamb and bone(s) and saute for 10 minutes, stirring often.

⭐Add green onions and saute for another 3 minutes.

⭐Add 5 cups of water. Bring to a boil and then immediately lower to a simmer. Simmer covered for 30 minutes.

⭐Add lettuce, dill, salt, and pepper. Simmer for one hour.

⭐In a bowl, whisk together eggs and lemon juice.

⭐While whisking, ladle 2 ladlefuls of broth from the soup very slowly into the egg-lemon mixture. Make sure to keep whisking the whole time. You’re trying to bring the temperature of the eggs up.

⭐Turn off the stove and remove the pot from the heat. Pour in the egg-lemon sauce and stir the soup immediately.

⭐It is important to not cover the soup, as the eggs may solidify.



Calories: 326kcal

Carbohydrates: 5g

Protein: 27g

Fat: 22g

Saturated Fat: 5g

Polyunsaturated Fat: 2g

Monounsaturated Fat: 13g

Trans Fat: 1g

Cholesterol: 136mg

Sodium: 117mg

Potassium: 584mg

Fiber: 2g

Sugar: 2g

Vitamin A: 7074IU

Vitamin C: 11mg

Calcium: 65mg

Iron: 4mg

Leave a Comment