Greek Egg and Lemon Soup (Printable Version)

Comforting Greek soup with rice, chicken broth, and creamy egg-lemon finish

# 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 tablespoons)

→ Seasonings & Garnish

05 - Salt, to taste
06 - Freshly ground black pepper, to taste
07 - 1 tablespoon chopped fresh dill or parsley (optional)

# Directions:

01 - Bring chicken broth to a boil in a medium saucepan. Add rinsed rice, reduce heat to simmer, and cook uncovered for 15–18 minutes until rice is tender.
02 - While rice cooks, whisk eggs and lemon juice together in a medium bowl until mixture becomes light and frothy.
03 - Once rice is cooked, reduce soup to gentle simmer. Gradually ladle 1 cup hot broth into egg-lemon mixture while whisking constantly to temper eggs and prevent curdling.
04 - Pour tempered egg-lemon mixture back into pot, stirring gently. Heat over low heat for 2–3 minutes until soup thickens slightly and achieves creamy consistency. 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 while hot.

# Top Tips:

01 -
  • It transforms humble ingredients into something that tastes like it came from a restaurant kitchen, but costs almost nothing and takes barely 30 minutes
  • The egg-lemon technique seems intimidating but once you nail it, you'll want to put that silky emulsion on everything from vegetables to meat dishes
02 -
  • The most common mistake is adding the egg mixture to boiling soup, which causes instant curdling, so keep your broth at the gentlest possible simmer and never let it return to a full boil once the eggs are added
  • Taking your time during the tempering process is absolutely crucial, rushing this step will result in scrambled egg threads floating in your soup instead of that smooth, restaurant-style creaminess
03 -
  • Use the freshest eggs you can find, as older eggs don't whip up as well and won't create that luxurious, frothy texture that makes this soup special
  • If you're nervous about curdling, have an ice bath ready and if the soup starts looking grainy, immediately remove the pot from heat and place the bottom in the cold water to stop the cooking process

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