Magiritsa is the Greek Easter soup traditionally made with lamb offal, rice, herbs and an egg-lemon sauce. It is commonly served after the midnight Resurrection service, ending the strict fasting period of Lent.
The soup traditionally uses parts of the lamb that are not used for the main Easter roast, including liver and other organ meats. Greens, herbs and spring onions add flavor, while avgolemono—a mixture of egg and lemon—gives the broth its characteristic creamy, tangy finish.
Magiritsa is closely connected with Greek Easter, but recipes differ between families and regions. Some cooks use lettuce or other greens, and vegetarian versions also exist. It is not simply ordinary avgolemono soup: avgolemono describes the egg-lemon preparation used in many dishes, while magiritsa is the specific Easter soup.