Majeiritsa (Easter Lamb Soup)


  • 2 tablespoons olive oil
  • 2 onions, finely chopped, or 6 to 7 green onions, finely chopped
  • 8 cups chicken broth
  • 1 pound boneless lamb, trimmed of excess fat and cut into1/4- to 1/2-inch pieces
  • 1 1/2 cups chopped fresh Italian parsley
  • 1/2 cup chopped fresh dill
  • 1/3 cup long-grain rice
  • 4 large egg yolks, at room temperature
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • Salt and freshly ground pepper to taste


  1. In a large stockpot over medium heat, add the olive oil. Sauté onions until soft, about 5 minutes. Add chicken broth, lamb, parsley and dill. Bring to a boil, reduce heat, cover and simmer for about 1 hour.
  2. Add rice and continue simmering until soft, about 20 minutes.
  3. In a medium bowl, beat the egg yolks and lemon juice until frothy. Gradually add 1 to 2 cups of hot soup to egg mixture, beating vigorously with a whisk to keep eggs from curdling.
  4. Pour the egg mixture back into the pot, stirring well. Simmer for 1 minute; do not boil.
  5. Season with salt and freshly ground pepper.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

DON'T MISS Weekly Specials
from The Prepared Pantry!