Greek Egg and Lemon Soup (Printable View)
Classic Greek soup with tender rice simmered in chicken broth, enriched with a silky egg-lemon emulsion for creamy, tangy results.
# What You 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)
# How-To Steps:
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 rice cooks, whisk eggs and lemon juice together in a medium bowl until light and frothy.
03 - Once rice is cooked, reduce soup to gentle simmer. Ladle approximately 1 cup hot broth slowly into egg-lemon mixture, whisking constantly to temper eggs and prevent curdling.
04 - Gradually pour tempered egg-lemon mixture back into pot, stirring gently. Heat over low heat (do not boil) for 2–3 minutes until soup thickens slightly and becomes creamy.
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 -
- The silkiness you get from eggs feels like a restaurant trick but takes minutes to master
- That bright lemon flavor cuts through richness like sunshine on a cloudy day
- It's the kind of soup that heals everything from cold weather to bad news
02 -
- Never let the soup boil after adding the eggs, or you'll end up with scrambled egg strands instead of silky smoothness
- The tempering step isn't optional, rushing it will break your emulsion every single time
03 -
- If your soup does curdle, whisk it vigorously and strain through a fine mesh sieve, it will still taste delicious
- The longer you whisk the eggs and lemon, the smoother your final soup will be