Greek Easter Soup


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This is about as traditional as it comes. Greeks eat it on Easter after they have finished fasting from meat.

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Time needed

3 hour cooking

Serving Size / Yield

6 servings


  • 1 set heart, lungs, sweetbreads and intestines of baby lamb
  • 1/2 C. fresh dill, chopped
  • 2 bunches green onions, white and tender
  • green part only (1 C. chopped)
  • 1 romaine lettuce, tender leaves only, chopped thin
  • 1/2 stick butter
  • 1 Tbs. tomato sauce
  • 3 C. water, lamb or chicken broth
  • salt
  • pepper
  • 4 eggs
  • 1/2 C. lemon juice

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Separate and wash all lamb organs. Using a pencil or skewer, turn intestines inside out and rinse thoroughly. Parboil organs, drain, and cut into bite-size pieces. Parboil again for 5 minutes in clean boiling water, rinse well, and drain. Freeze, refrigerate or cook.

Combine organs, 1/2 C. water, dill, green onions and lettuce in a 6-qt. pot. Cook until water is absorbed. Add butter and tomato sauce, stir for 2 minutes. Add 3 C. water or stock, cover, and simmer until tender. Near the end, add salt and pepper.

Beat eggs in blender or mixer until fluffy. Gradually beat in lemon juice and 1 C. hot broth from soup, until well-blended. Return mixture to pot, stirring constantly over low heat until soup thickens. Allow 10 minutes to rest and serve.

This recipe is from "What's Cooking in Niles."

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