Neo-Magiritsa from Kalofagas
 
Prep time
Cook time
Total time
 
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:
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
  1. BROTH - Rinse your lamb pieces and place in a large pot
  2. Cover with enough water to just cover the meat
  3. Add about Tbsp. of sea salt
  4. Cover and bring to a boil then lower and simmer for about 2½ hours or until the meat falls off the bone
  5. Remove from the heat, adjust seasoning if necessary
  6. Remove meat and pull off the bone, remove any fat and cartilage
  7. Chop the meat into bite-sized pieces
  8. 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]
  9. AVGOLEMONO - Crack your eggs in a bowl and add the juice of 2 lemons and whisk until just frothy
  10. 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
  11. While whisking add about 4-5 more ladles to temper and the heat of the egg/lemon mixture
  12. 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/