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Greek Orthodox Soup (MAGIRITSA)


Happy Sunday, Soupers! I know, it’s been a lil quiet lately but between working on new broth recipes in the kitchen, college plans (it’s time for the teen girl to go away for a bit), we’ve been souper busy lately.

But, we’re baack with a soup for our friends celebrating Orthodox Easter Sunday today. This is our very humble take on “Magiritsa”.

Here we took a cut of lamb, some endive, eggs and lots of lemon juice to make this rich and delicious soup!  If you’ve already tried our Greek Lemon Chicken Soup: Avgolemono, then the technique is pretty much the same.

A true family pleaser, especially on a day when it’s threatening to 🌧 at any minute!


  • 1 lamb filet
  • 1 tbsp olive oil

  • 1/2 yellow onion, finely chopped

  • 1 clove of garlic

  • 1 leek

  • 2 large mushrooms chopped
  • 1 tsp salt, divided

  • Pinch salt, pepper, and paprika

  • 1/2 cup risotto

  • 1 bay leaf

  • 2 qt low sodium chicken stock
  • 4 eggs (2 whole eggs + 2 egg yolks)

  • ¼ cup lemon juice (about 2 lemons)

  • 2 whole endive chopped
  • 1 cup chard chopped

  • 2 carrots

  • 1/2 cup fresh dill

  • Onion micro greens for garnish
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 30min
  • Cook60min
  • Meal Time Lunch
  • Serves 4


  1. In a large pot over medium heat, warm the olive oil. Add onion, garlic, leeks, carrots, and 1/2 tsp salt and cook until softened, about 5 minutes and then set aside.

  2. In a skillet, sautée chopped lamb filet with mushrooms and chopped endive. Then add them to the pot.
  3. Pour in chicken/vegetable stock. Add bay leaf. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes (uncovered). Then remove the bay leaf.

  4. Stir in the risotto rice and cook for another 10 minutes but stir so that the rice doesn’t stick to the bottom of the pot. Then add in the chopped chard.

  5. In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks, and lemon juice until smooth. VERY slowly pour in 2 cups of the hot broth while whisking constantly.

  6. Stir the lemony egg liquid back into the soup along with the remaining 1/2 tsp salt. Simmer it gently for a couple of minutes. It will become creamy — MAGIC! Taste and add more salt if you think it needs it (depends on the chicken broth used).

  7. Stir in lots of cracked pepper. Serve topped with lots of fresh dill and onion microgreens, a drizzle of olive oil and more black pepper.

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