Greek Egg and Lemon Soup (Printable)
A classic Greek soup featuring tender rice in a creamy, tangy egg-lemon broth. Ready in 35 minutes for a comforting meal.
# What You’ll Need:
→ Broth & Grains
01 - 4 cups chicken broth, preferably homemade or low-sodium
02 - ½ cup short-grain white rice, rinsed
→ Egg-Lemon Mixture
03 - 2 large eggs
04 - 1 large lemon, juiced (about 3 tbsp)
→ Seasonings & Garnish
05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 1 tbsp chopped fresh dill or parsley (optional)
# How to Prepare:
01 - Bring the chicken broth to a boil in a medium saucepan. Add the rinsed rice, reduce heat to a simmer, and cook uncovered for 15–18 minutes until rice is tender.
02 - While the rice cooks, whisk the eggs and lemon juice together in a medium bowl until light and frothy.
03 - Once the rice is cooked, reduce the soup to a gentle simmer. Ladle about 1 cup of hot broth slowly into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
04 - Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently. Heat over low heat for 2–3 minutes until the soup thickens slightly and becomes creamy. Do not boil.
05 - Season with salt and pepper to taste. Ladle into bowls and garnish with chopped dill or parsley if desired. Serve immediately.
# Expert Advice:
01 -
- This soup transforms five humble ingredients into something restaurant-worthy in under 40 minutes
- The velvety texture feels like a warm hug without using a single drop of cream
02 -
- If you add the eggs to boiling broth they'll curdle instantly, so patience with the tempering step pays off
- This soup doesn't reheat well, so make what you'll eat and enjoy it fresh
03 -
- Rinse your rice until the water runs clear to prevent excess starch from making the soup gummy
- Whisk the eggs and lemon continuously while tempering to ensure perfect silky results