3 hrs 20 mins
Perfectionist cook's Note:
At Easter time, Greeks traditionally eat a soup made of lamb intestines, liver and other offal called 'Mageiritsa'. In my house ,there was no way any of us were going to eat something like that, so my mum came up with a simple lamb soup which we loved and waited all year to eat. When I got married, I rang my mum for the recipe and when she gave it to me I couldn't believe how simple it was. The secret is in the long simmering time. My kids and my husband love it and to me it is true comfort food. Thanks mum!
My Private Note
Units: US | Metric
- 1Wash lamb pieces well and throw them in a tall pot covering them with cold water.
- 2Bring to the boil, skimming the pot frequently and then turn the heat down and simmer for 2 hours.
- 3Add the spring onion which has been washed and chopped coarsely (around 2cm pieces.) Add salt and pepper to taste.
- 4Simmer for another 20 minutes, then add the rice which has been rinsed and boil for another 15 minutes until the rice is cooked.
- 5Allow the soup to cool slightly and make an avgolemono or egg-lemon sauce.
- 6Separate the eggs and beat the whites for 5 minutes on low speed with a hand-held mixer until white. (It must not be firm or meringue-like.).
- 7Add yolks and beat briefly, then add the lemon juice in a thin stream until the mixture is fluffy.
- 8Then add hot soup in a thin trickle beating all the while at a low speed until most of the broth has been incorporated. You will need a large bowl to do this and you should tilt it at the beginning when you beat the egg whites so they are covered by the beaters.
- 9Be careful not to go too quickly or the egg will cook and curdle, it must be warmed up gradually.
- 10Tip the contents of the bowl back into the pot and mix lightly with a ladle.
- 11NOTE: The lamb here in Greece is very fatty so I don't add any oil at all to the soup but if you use leaner types of lamb (e.g. Australian or New Zealand) you may like to add 1/3 cup of oil to the soup.
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Nutritional Facts for My Mum's 'mageiritsa' or Greek Lamb Soup
Serving Size: 1 (178 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 457.5
- Calories from Fat 238
- Total Fat 26.5 g
- Saturated Fat 10.7 g
- Cholesterol 202.5 mg
- Sodium 122.5 mg
- Total Carbohydrate 13.7 g
- Dietary Fiber 0.2 g
- Sugars 0.3 g
- Protein 38.2 g
The following items or measurements are not included: