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Magiritsa is a Greek soup made from lamb and is associated with the Easter tradition of the Greek Orthodox Church


  • 2-3 lbs lamb shoulder
  • 1 cup rice
  • Green Onion
  • 1 bunch Dill
  • Curly Endive or Lettuce
  • Tsp olive oil
  • Avgolemono (see recipe)



  • Start with your lamb shoulder by placing into a pot, covering with water, and simmering for 1-3 hours, enough so that it falls off the bone
  • Remove lamb from water and cut/tear the meat off the bone and into small pieces
  • Take the boiling liquid and filter it clean
  • Place the broth back into the pot
  • Take a diced green onion and cook it with olive oil
  • Place the cooked green onion, chopped dill, chopped endive, rice and meat into the pot.
  • Bring to a boil, lower to a simmer, and cook until rice is done.
  • Add the Avgolemono and serve.

George Christidis