Magiritsa (Greek Easter Soup)

This festive spring stew calls for lamb shanks and shoulder instead of the traditional offal, plus plenty of fresh dill, scallions, and lettuce.

Serves
6–8
Time
3 hours 45 minutes

PHOTO: MATT TAYLOR-GROSS • FOOD STYLING: BEN WEINER

By SAVEUR Editors

Updated on March 27, 2026

This rendition of magiritsa—the lamb soup eaten to break the fast of the Greek Orthodox Great Lent—uses lamb shanks and shoulder instead of the classic offal. The original dish was invented as a way to use up the heart, liver, lungs, and intestines that were removed from the lamb roasted for the Easter Sunday feast. Lettuce and rice lend a wonderful texture to the soup, while scallions and dill add brightness. A swirl of avgolemono (egg and lemon) sauce goes into the pot at the very end to give the soup even more body.

Featured in the March 1997 issue.

Ingredients

¼ cup extra-virgin olive oil, divided
2½ lb. lamb shanks, fat trimmed
2 medium carrots, peeled and halved
2 large onions, quartered
2 bunches scallions, finely chopped
1½ lb. boneless lamb shoulder, finely chopped
8 cups shredded romaine lettuce
½ cup long-grain rice
3 bunches dill, finely chopped
½ cup fresh lemon juice
4 large eggs
Kosher salt and freshly ground black pepper

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Instructions

Step 1

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add the lamb shanks and cook, turning occasionally, until brown on all sides, about 12 minutes. Add the carrots, onions, and enough water to cover (about 16 cups). Bring to a boil, then turn the heat to medium and simmer, skimming occasionally, until the meat breaks apart easily when pierced with a fork, about 2½ hours. Strain the stock, discarding the vegetables but reserving the shanks. Pull the meat from the shanks and cut into small pieces (discard the bones). Return the stock and meat to the pot.

Step 2

To a large skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the scallions and cook, stirring occasionally, until wilted, 3–5 minutes. Add the lamb shoulder and cook, stirring frequently, until browned, 5–7 minutes. Transfer to the pot. Add the lettuce, rice, and dill. Bring to a boil, then turn the heat to medium and simmer until the rice is tender, 30–45 minutes.

Step 3

Just before serving, to a medium bowl, add the lemon juice and eggs and beat with a whisk until frothy. A little at a time, whisk in 2 cups of the hot broth to temper, then stir the egg mixture into the soup. Season to taste with salt and black pepper.

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, add the lamb shanks and cook, turning occasionally, until brown on all sides, about 12 minutes. Add the carrots, onions, and enough water to cover (about 16 cups). Bring to a boil, then turn the heat to medium and simmer, skimming occasionally, until the meat breaks apart easily when pierced with a fork, about 2½ hours. Strain the stock, discarding the vegetables but reserving the shanks. Pull the meat from the shanks and cut into small pieces (discard the bones). Return the stock and meat to the pot.
To a large skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the scallions and cook, stirring occasionally, until wilted, 3–5 minutes. Add the lamb shoulder and cook, stirring frequently, until browned, 5–7 minutes. Transfer to the pot. Add the lettuce, rice, and dill. Bring to a boil, then turn the heat to medium and simmer until the rice is tender, 30–45 minutes.
Just before serving, to a medium bowl, add the lemon juice and eggs and beat with a whisk until frothy. A little at a time, whisk in 2 cups of the hot broth to temper, then stir the egg mixture into the soup. Season to taste with salt and black pepper.