Greek Easter Lamb Soup
Greek Easter lamb soup turns tender lamb, fresh dill, lettuce, rice, and a silky egg lemon broth into a comforting bowl that tastes bright, rich, and deeply traditional.
This soup is inspired by Greek magiritsa, the classic Easter soup often made with lamb offal. If offal is not easy to find, diced lamb shoulder or leg works well and still gives the broth a savory, satisfying flavor.
Why You Will Love This Recipe
- The broth tastes rich from lamb, but the lemon and dill keep every spoonful fresh.
- The rice makes the soup cozy and filling without expensive extras.
- The lettuce softens into silky green ribbons and adds gentle sweetness.
- The egg lemon finish gives the soup a creamy texture without cream.
Fabian’s Budget & Health Tip: Use lamb offal when you can find it at a good price, or ask the butcher for small lamb trim pieces. Both give big flavor for less money. The soup also packs protein, greens, and a bright lemon broth, so it feels hearty without needing heavy dairy.
Ingredients (Serves 4)
- 1 pound lamb offal or diced lamb shoulder, cut into small pieces (450 g)
- 1 tablespoon olive oil (15 ml)
- 6 cups chicken broth (1.4 L)
- 1/2 cup long grain rice, rinsed (95 g)
- 1 romaine lettuce heart, thinly sliced, about 6 cups (300 g)
- 6 green onions, thinly sliced (90 g)
- 1/2 cup fresh dill, chopped (20 g)
- 2 large eggs
- 1/3 cup fresh lemon juice (80 ml)
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Start the Lamb Base
Warm the olive oil in a large soup pot over medium heat. Add the lamb, salt, and black pepper. Stir for 4 to 5 minutes, until the lamb loses its raw color and the pot smells savory.
2. Simmer Until Tender
Pour in the chicken broth and bring it to a gentle simmer. Skim off any foam that rises to the top. Cover the pot partway and cook for 45 to 75 minutes, until the lamb feels tender when pressed with a spoon. Smaller offal pieces may cook faster than diced lamb meat.
3. Add the Rice and Green Onions
Stir in the rinsed rice and green onions. Keep the soup at a steady gentle simmer. Cook for about 12 minutes, until the rice starts to swell and soften.
4. Add the Lettuce and Dill
Stir in the sliced lettuce and fresh dill. The lettuce will look like a lot at first, then it will wilt down into soft green ribbons. Cook for 5 to 8 minutes, until the rice is fully tender and the soup smells fresh and herby.
5. Whisk the Egg Lemon Mixture
In a medium bowl, whisk the eggs until smooth and a little foamy. Whisk in the lemon juice slowly. The mixture should look pale, glossy, and smooth.
6. Temper the Eggs
Ladle about 1 cup of hot broth into the egg lemon mixture very slowly while whisking the whole time. Add another ladle of broth the same way. This warms the eggs gently, so they turn creamy instead of scrambling.
7. Finish the Soup Gently
Turn the heat to low. Stir the tempered egg lemon mixture back into the pot in a slow stream. Heat for 2 to 3 minutes, stirring often, until the soup looks slightly creamy and silky. Do not let it boil. Taste and add more salt, pepper, or lemon if needed.
Expert Troubleshooting & FAQs
Can I use lamb meat instead of lamb offal?
Yes. Diced lamb shoulder or leg works very well. Lamb offal gives the most traditional flavor, but lamb meat makes the soup easier for many home cooks.
Why did my egg lemon broth curdle?
The soup was likely too hot, or the eggs were added too fast. Always whisk hot broth into the eggs first, then stir the mixture back into the pot over low heat. Never boil the soup after adding the eggs.
Can I make Greek Easter lamb soup ahead of time?
Yes, but for the smoothest texture, make the lamb, rice, and greens base ahead. Reheat it gently, then add the egg lemon mixture just before serving.
Can I use water instead of chicken broth?
You can, but chicken broth gives the soup more depth. If using water, taste carefully and add a little extra salt, pepper, dill, and lemon at the end.
How should I store leftovers?
Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat over low heat and stir often. Stop heating as soon as the soup is hot, so the egg lemon broth stays silky.
Estimated Nutritional Facts
Per serving, based on 4 servings and using lamb meat:
- Calories: about 385
- Protein: about 29 g
- Carbs: about 20 g
- Fats: about 21 g
Greek Easter Lamb Soup
Ingredients
- 1 pound lamb offal or diced lamb shoulder, cut into small pieces (450 g)
- 1 tablespoon olive oil (15 ml)
- 6 cups chicken broth (1.4 L)
- 1/2 cup long grain rice, rinsed (95 g)
- 1 romaine lettuce heart, thinly sliced, about 6 cups (300 g)
- 6 green onions, thinly sliced (90 g)
- 1/2 cup fresh dill, chopped (20 g)
- 2 large eggs
- 1/3 cup fresh lemon juice (80 ml)
- 1 teaspoon fine salt, plus more to taste (6 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Start the Lamb Base. Warm the olive oil in a large soup pot over medium heat. Add the lamb, salt, and black pepper. Stir for 4 to 5 minutes, until the lamb loses its raw color and the pot smells savory.
- 2. Simmer Until Tender. Pour in the chicken broth and bring it to a gentle simmer. Skim off any foam that rises to the top. Cover the pot partway and cook for 45 to 75 minutes, until the lamb feels tender when pressed with a spoon. Smaller offal pieces may cook faster than diced lamb meat.
- 3. Add the Rice and Green Onions. Stir in the rinsed rice and green onions. Keep the soup at a steady gentle simmer. Cook for about 12 minutes, until the rice starts to swell and soften.
- 4. Add the Lettuce and Dill. Stir in the sliced lettuce and fresh dill. The lettuce will look like a lot at first, then it will wilt down into soft green ribbons. Cook for 5 to 8 minutes, until the rice is fully tender and the soup smells fresh and herby.
- 5. Whisk the Egg Lemon Mixture. In a medium bowl, whisk the eggs until smooth and a little foamy. Whisk in the lemon juice slowly. The mixture should look pale, glossy, and smooth.
- 6. Temper the Eggs. Ladle about 1 cup of hot broth into the egg lemon mixture very slowly while whisking the whole time. Add another ladle of broth the same way. This warms the eggs gently, so they turn creamy instead of scrambling.
- 7. Finish the Soup Gently. Turn the heat to low. Stir the tempered egg lemon mixture back into the pot in a slow stream. Heat for 2 to 3 minutes, stirring often, until the soup looks slightly creamy and silky. Do not let it boil. Taste and add more salt, pepper, or lemon if needed.
