If you have been reading about the Greek Easter, you know by now that it’s a very food centered event. One of the most important meals is the one that breaks the long fast: the celebratory post midnight meal on the Saturday night before Easter, Greeks traditionally eat Mayiritsa, a soup made with lamb offal as the main course.
To me eating soup made from organ meats doesn’t sound too appetizing, and so for as long as I can remember, my mom would make an alternative soup; Egg Lemon Soup with chicken known as Soupa Avyolemono me Kota. Apart from having mayiritsa, the tradition is to have some sort of soup for this midnight meal, and so in our home we had this one.
Kids could eat it and it is pretty healthy. Made mainly with chicken and rice, the egg lemon soup only contains two eggs (for 4-6 servings) and there is no additional fat apart from the fat in the broth and the eggs. It is accompanied by carrots, so you get your vegetables too.
The word Avgolemono means Egg- Lemon and it is a preparation used with other types of meats and dishes…
This is a relatively light meal, as it should be considering that you are eating after midnight after a long fast from animal products, and it’s good for sick days too, an alternative to the traditional chicken noodle soup.
So, if you can’t stand even the thought of eating lamb offal (like me) consider Chicken Egg Lemon Soup. Here is my mom’s recipe:
Photo Credit: Avgolemono by Alyssa Sison