Low Fat Magiritsa
Discover the lighter side of tradition with this Low Fat Magiritsa, a wholesome twist on the classic Greek Easter soup. Perfect for those seeking a healthier option, this recipe swaps out heavier ingredients while preserving the comforting flavors of spring onions, romaine lettuce, and fresh herbs like dill and parsley. Tender chicken or turkey liver adds a rich, protein-packed element, while low-sodium chicken broth and a splash of lemon create a zesty, satisfying base. The velvety egg-lemon mixture (avgolemono) lends a creamy, tangy finish without extra fat, making it a delightfully guilt-free indulgence. Ready in just an hour, this light yet hearty soup is ideal for festive gatherings or a cozy meal, providing authentic Mediterranean flavors with a modern low-fat twist!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 pieces spring onions, finely chopped
- 1 head romaine lettuce, coarsely chopped
- 0.5 cup dill, chopped
- 0.5 cup parsley, chopped
- 0.5 pound chicken or turkey liver, trimmed and chopped
- 6 cups low-sodium chicken broth
- 0.33 cup rice
- 2 large eggs
- 2 whole lemons, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Add the spring onions and sauté for about 3 minutes until they are soft.
Add the chopped liver to the pot and cook for about 5 minutes, stirring occasionally until browned.
Stir in the chopped lettuce, dill, and parsley, and sauté for another 2 minutes.
Pour in the chicken broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for about 15 minutes.
Add the rice to the pot, and continue to simmer for another 15 minutes or until the rice is cooked.
In a medium bowl, beat the eggs and then gradually whisk in the lemon juice.
Temper the egg and lemon mixture by slowly whisking in a cup of hot broth from the pot, ensuring the eggs do not scramble.
Remove the soup pot from the heat and slowly stir in the egg-lemon mixture to thicken and enrich the soup.
Season with salt and black pepper, adjusting to taste.
Serve the magiritsa hot, garnished with additional dill or parsley if desired.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 3428 mg | 149% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 21.3 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 811 mg | 62% | |
| Iron | 46.0 mg | 256% | |
| Potassium | 3893 mg | 83% | |
*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.
