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Greek cuisine is renowned for its vibrant flavors, fresh ingredients, and healthy dishes that reflect the Mediterranean lifestyle. Among the many iconic dishes that hail from this rich culinary tradition, one particular recipe stands out for its comforting yet zesty profile: Greek Lemon Rice Soup. This delightful soup, also known as "Avgolemono," captures the essence of Greek cooking, showcasing the bright and refreshing flavors that define this Mediterranean gem.

Greek Lemon Rice Soup

Discover the vibrant flavors of Greek cuisine with this Zesty Greek Lemon Rice Soup, also known as Avgolemono. This comforting dish features long-grain rice, fresh lemon juice, and a creamy egg blend that creates a rich texture. Perfect for any season, the soup is both nourishing and delicious, making it ideal for family gatherings or a cozy night in. Enjoy it warm or chilled, complemented by fresh greens and your favorite bread for a delightful meal experience.
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Ingredients
  

1 cup long-grain white rice

8 cups chicken or vegetable broth

3 large eggs

1/2 cup fresh lemon juice (about 2-3 lemons)

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

2 cups baby spinach or other leafy greens, chopped

Salt and pepper to taste

Fresh dill or parsley for garnish

Lemon wedges for serving

Instructions
 

Cook the Rice: In a medium pot, combine the rice with 1 cup of broth. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for about 15-20 minutes, or until the rice is fluffy and tender.

    Sauté the Aromatics: Meanwhile, in a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant (about 5 minutes).

      Combine Broth and Rice: Once the rice is cooked, add the remaining broth to the pot with the sautéed onions and garlic. Bring the mixture to a gentle simmer.

        Prepare the Egg-Lemon Mixture: In a bowl, whisk together the eggs and lemon juice until fully combined. This is your avgolemono mixture, which will give the soup its characteristic creaminess.

          Temper the Eggs: To prevent the eggs from scrambling, slowly add about a cup of the hot soup broth into the egg-lemon mixture, whisking continuously. This will gently raise the temperature of the eggs.

            Incorporate Back to Soup: Gradually stir the tempered egg mixture back into the pot of soup, continuously stirring to incorporate. Be careful not to bring the soup to a boil after adding the eggs, or they may curdle.

              Add Greens: Stir in the chopped spinach or other leafy greens and allow them to wilt for about 2-3 minutes.

                Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh dill or parsley, and lemon wedges on the side for an extra citrusy kick.

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 6 servings