Easter Lamb soup

Magiritsa is made with the parts of the lamb not used for the spit-roasted Easter lamb, which is usually very small (about 20 pounds). In the classic recipe, all the innards—heart, lungs, and so forth—go into the pot, but they do not really contribute to the taste. The flavor of the stock comes from the boiled head and neck, and the soup gets its distinctive taste from scallions, fresh dill, and the egg-and-lemon mixture.

There are lots of different magiritsa recipes.