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Easter Meat Soup Recipe

Easter Meat Soup is a popular Continental Soups and Stews
Author :
On :
Friday, 16 June, 2017
Category :
Festive Recipe
Course :
Soups and Stews Recipe
Cuisine :
Continental Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes

Easter Recipes from  

Eggs occupy a major portion of Easter meals. This rich, meaty broth is made with yummy ingredients - boneless meat, eggs, parsley, grated cheese, ginger and butter.

Easter Meat soup is a no-fussy soup with a perfect balance of flavours and considered to be an iconic Easter dish. It is easy to make and is served hot, garnished with cheese.


  • 1/2 kg - boneless Meat
  • 1/2 cup - chopped Spring onion
  • 2 - eggs
  • Salt - as per taste
  • Pepper - as per taste
  • 1 cup - chopped fresh Parsley
  • 1 cup - chopped Coriander leaves
  • 1 cup - grated cheese
  • 2 tbsp - Lemon juice
  • 1/4 tsp - grated Ginger
  • 1 tbsp - Butter
  • How to Make Easter Meat Soup:

    1. Pressure cook the meat with ginger in 1 litre of water till tender. Drain and keep the stock aside.
    2. Chop the meat into small pieces.
    3. In a pan, heat butter, and saute the spring onion.
    4. Add meat pieces and parsley and cook for 10 minutes.
    5. Add coriander leaves, salt, pepper, and meat stock.
    6. Let it simmer for 20 to 25 minutes.
    7. Beat the eggs for 2 minutes.
    8. Gradually add lemon juice to egg, while beating.
    9. Add to soup, stir well, and serve very hot, garnishing with cheese.


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