Low Sodium Magiritsa

Savor the comforting flavors of traditional Greek cuisine with this Low Sodium Magiritsa, a lighter take on the classic Easter soup. This recipe blends tender lamb liver, heart, and lungs with fragrant dill, crisp romaine lettuce, and a creamy egg-lemon (avgolemono) finish, all simmered in a rich, salt-free chicken broth. By omitting added salt and incorporating bold ingredients like fresh herbs, white wine, and ground black pepper, this dish stays heart-healthy without compromising on flavor. Perfect as an elegant starter or a complete meal, this low-sodium version retains the authentic texture and aroma of the beloved original. Whether you're celebrating or simply indulging, this Magiritsa is a deliciously wholesome choice!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 250 grams Lamb liver
• 250 grams Lamb heart
• 250 grams Lamb lungs
• 3 tablespoons Olive oil
• 6 pieces Green onions, finely chopped
• 1 cup Dill, finely chopped
• 1 head Romaine lettuce, shredded
• 0.5 cup Rice
• 2 large Eggs
• 2 tablespoons Lemon juice
• 6 cups Salt-free chicken broth
• 1 teaspoon Freshly ground black pepper
• 0.5 cup White wine
• 1 piece Bay leaf

Directions

Step 1

Rinse the lamb liver, heart, and lungs thoroughly under cold water and pat dry. Cut them into small, bite-sized pieces.

Step 2

In a large pot, heat the olive oil over medium-high heat. Add the lamb offal and sear for 5-7 minutes until browned.

Step 3

Stir in the chopped green onions and continue to cook for about 3 minutes until softened.

Step 4

Pour in the white wine and deglaze the pot, scraping any browned bits from the bottom.

Step 5

Add the salt-free chicken broth, bay leaf, and freshly ground black pepper. Bring to a simmer, reduce the heat to low, and cover with a lid.

Step 6

Cook for approximately 45 minutes, stirring occasionally to ensure nothing sticks to the pot.

Step 7

Add the shredded romaine lettuce and chopped dill to the pot, stirring to combine.

Step 8

Stir in the rice, and cook for an additional 20 minutes or until the rice is tender.

Step 9

In a separate bowl, beat the eggs and gradually whisk in the lemon juice until smooth.

Step 10

Slowly add a ladleful of hot soup to the egg-lemon mixture, whisking continuously, to temper the eggs.

Step 11

Gradually return the tempered egg-lemon mixture back into the pot, stirring constantly to prevent curdling.

Step 12

Remove the bay leaf and season with additional black pepper if desired. Serve hot, garnished with extra dill if you like.

Nutrition Facts

Serving size	(3502.4g)

Amount per serving	% Daily Value*
Calories	2015.8

Total Fat 91.2g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 2542mg	0%
Sodium 1095.8mg	0%
Total Carbohydrate 90.7g	0%
Dietary Fiber 23.0g	0%
Total Sugars 12.9g
Protein 192.8g	0%

Vitamin D 204.5IU	0%
Calcium 888.6mg	0%
Iron 63.0mg	0%
Potassium 6693.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 39.5%

Carbs: 18.6%