Photography: Randy Mayor; Styling: Jan Gautro
Yield
6 servings (serving size: 1 1/3 cups)

This is a variation of the classic Greek soup magiritsa, which is typically made from lamb, chicken broth, egg, and lemon, and is served to end the Lenten fast. Here, it's transformed into a fine fall dish using turkey leftovers.

How to Make It

Step 1

Combine 2 tablespoons lemon juice and flour in a bowl; whisk until smooth. Add eggs; whisk until combined.

Step 2

Bring 1 cup broth to a simmer in a medium saucepan over medium-high heat. Gradually add hot broth to egg mixture, stirring constantly with a whisk. Return egg mixture to pan. Cook 2 minutes or until slightly thick, whisking constantly. Remove from heat; set aside.

Step 3

Heat the oil in a large saucepan over medium-high heat. Add the onion and a dash of salt, and sauté 8 minutes or until tender. Add 6 cups broth; bring to boil. Reduce heat, and simmer 5 minutes. Add turkey meat, and simmer 2 minutes. Add rice, and slowly whisk in egg mixture. Keep warm over low heat. Add remaining ingredients immediately before serving.

Ratings & Reviews

Cuisinia's Review

paulaandclaire2
January 29, 2014
This soup was good. I added more lemon and more salt because I used unsalted homemade chicken stock. I'm not sure if I'd make it again, but we did each have seconds. I can't imagine it without the romaine and scallions added at the end. They added texture, which it needed.

EllenDeller's Review

Cuisinia
January 20, 2011
Luscious soup, velvety and full-flavored. I passed lemon wedges at table (I liked quite a bit more lemon) and used garlic salt in place of regular. Served with crusty bread and a salad of spinach, feta, kalmata olives, and roasted peppers.

paulaandclaire2's Review

EllenDeller
October 24, 2009
I love this for leftover turkey! Reminds me a little of the chicken soup the greeks make. Agree with previous reviewer- keep the romaine and onions separate until ready to serve the soup- that is what makes it so unique and fresh tasting!

melissacc's Review

melissacc
November 28, 2008
I've made this soup the day after Thanksgiving for about 5 years now. I absolutely love it. Don't add the Romaine or green onions to the whole pot unless you're going to eat the whole pot at once. For leftovers, reheat the soup and add fresh romaine and onions. I also add more turkey than it calls for. Enjoy!