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
TOTAL TIME: 2 hrs
SERVINGS: 8
INGREDIENTS:
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
INSTRUCTIONS:
⭐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.
NUTRITIONAL INFO:
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