Big Yaya’s Mageritsa Soup (modified)

Most years, Greek Orthodox Easter falls anywhere from a week to a month before or after Americans celebrate the holiday, as it is based on the Julian calendar rather than Gregorian. However, this year both celebrations occur on the same day, April 4—offering the perfect opportunity to incorporate some of Greece’s food traditions into your holiday menu. Here, foodspring writer Denise Shoukas shares some of her family’s favorite Greek Easter recipes. To read more about Denise's holiday traditions, Click Here.

Serves: 8

Cooking Time: 210 minutes

For Soup:
Cooking time: 3 1/2 Hours

3 quarts water
3 lbs. lamb shoulder, whole
2 lbs. lamb bones
2 stalks celery
1 carrot, peeled
1 large onion, peeled
Salt and pepper, to taste
2 Tbsp.butter
8 scallions, finely minced
1 cup fresh dill, finely minced
3/4 cup long grain white rice

For Avgolemono (Egg-Lemon Sauce)
Cooking time: 15 minutes

Ingredients:
4 large eggs, separated
1/3 cup freshly squeezed lemon juice
2 cups broth, slightly cooled but still warm
Salt and pepper, to taste

For Soup:

1. To make the broth, add lamb meat, bones, celery, carrot, onion, salt and pepper to water and bring to a boil, then reduce heat to a simmer for about two hours. Strain the ingredients from the broth and finely mince the meat from the lamb shoulder and bones. Set aside.
 
2. Melt butter in the stockpot on medium heat. Add scallions and dill and brown. Add meat and the rest of the broth to the stockpot. Add rice and simmer until cooked. Top with avgolemono (see recipe below).

For Avgolemono (Egg-Lemon Sauce)

1. Using a blender with a whisk attachment, beat egg whites until they are foamy and mildly stiff. Add yolks while slowly beating. Add lemon juice and then slowly add broth, one ladle-full at a time, so as not to curdle the sauce. Season with salt and pepper.

2. Pour over soup. Do not stir. Serve immediately.

NOTE: If you make the soup ahead of time, reheat the broth for the sauce so it’s warm, but not hot.