Neo-Magiritsa soup, an updated recipe of a traditional Greek soup by Peter Minaki of Kalofagas. Magiritsa is a traditional Greek soup made for Orthodox Easter.
Author: Peter Minaki
Recipe type: Soup
Cuisine: Greek
Serves: 10
Ingredients
BROTH
1½ kg. of lamb shoulder [or other cuts like shank, ribs, necks]
Enough water to cover the meat
¼ cup olive oil
12 scallions, sliced [I used 2 leeks]
½ bunch finely chopped dill
½ cup finely chopped parsley
½ cup Arborio rice [I used Orzo]
salt and pepper to taste [I added a bouquet garni, a bundle of herbs tied together with cheese cloth]
AVGOLEMONO
2 eggs
2 lemons
garnish ½ fresh chopped dill [I used parsley]
lemon wedge
Instructions
BROTH - Rinse your lamb pieces and place in a large pot
Cover with enough water to just cover the meat
Add about Tbsp. of sea salt
Cover and bring to a boil then lower and simmer for about 2½ hours or until the meat falls off the bone
Remove from the heat, adjust seasoning if necessary
Remove meat and pull off the bone, remove any fat and cartilage
Chop the meat into bite-sized pieces
Add the hot stock, meat, rice, parsley, dill and bring up to a boil then lower to medium and simmer for 25-30 minutes or until the rice is cooked [This is where I added the leeks, carrots, and bouquet garni]
AVGOLEMONO - Crack your eggs in a bowl and add the juice of 2 lemons and whisk until just frothy
Once the rice is cooked in the soup, remove from the heat and slowly add hot stock into your bowl of egg and lemon while whisking
While whisking add about 4-5 more ladles to temper and the heat of the egg/lemon mixture
Pour the tempered egg/lemon mixture back into the soup pot, adjust seasoning with salt and pepper and add the remaining ½ cup fresh dill
Recipe by Kitoula's Greek Food Journal at https://kitoula.com/2013/05/neo-magiritsa-soup-from-kalofagas/