Greek Lemon Rice Soup

Lemonicious Greek Rice Soup, known locally as "Avgolemono," is a traditional dish that epitomizes the comforting embrace of Greek cuisine. With roots deep in Mediterranean culture, this soup is more than just a meal; it’s a warm hug on a chilly day, a remedy for the soul, and a celebration of fresh, vibrant flavors. This delightful soup combines the creaminess of rice with the refreshing zing of lemon, creating a dish that is both nourishing and invigorating. Whether you're feeling under the weather or simply seeking a cozy dinner option, Lemonicious Greek Rice Soup is sure to brighten your day.

Discover the warmth and flavor of Lemonicious Greek Rice Soup, also known as Avgolemono. This comforting dish blends creamy Arborio rice with fresh lemon juice and eggs, creating a deliciously velvety texture that brightens your day. Perfect for any occasion, it's easy to prepare with simple ingredients and offers nutritional benefits too! Dive into a bowl of this delightful Greek classic and enjoy a taste of Mediterranean hospitality at home. Ideal for cozy dinners or sharing with loved ones.

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Ingredients

1 cup Arborio rice (or your choice of short-grain rice)

6 cups low-sodium vegetable broth (or chicken broth for a non-vegetarian version)

3 large eggs

½ cup freshly squeezed lemon juice (about 2-3 medium lemons)

Zest from 1 lemon

1 medium onion, finely chopped

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper to taste

1 teaspoon dried oregano

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions

Sauté Aromatics: In a large pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it softens and becomes translucent. Incorporate the minced garlic and cook for an additional 1-2 minutes, or until fragrant.

Cook the Rice: Add the Arborio rice to the pot, stirring it well to coat the grains with the oil and sautéed aromatics. Allow the rice to toast slightly by cooking for an additional 2-3 minutes.

Add Broth & Seasoning: Pour in the low-sodium vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and stir in the dried oregano, as well as salt and pepper to taste. Cover the pot and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed some of the broth.

Prepare the Egg Mixture: In a mixing bowl, vigorously whisk together the eggs, freshly squeezed lemon juice, and lemon zest until thoroughly combined. This mixture will lend creaminess and a zesty flavor to the soup.

Temper the Eggs: To prevent the eggs from curdling, slowly ladle a small amount of the hot broth from the soup into the egg mixture while continuously whisking. Repeat this gently a couple of times until the egg mixture is warmed up.

Combine Mixtures: Gradually pour the tempered egg mixture back into the pot of soup, stirring continuously to combine all components smoothly. Gently heat the soup over low heat for an additional 2-3 minutes, making sure it does not come to a boil. Taste and adjust the seasoning, adding extra salt and pepper if needed.

Serve: Ladle the warm soup into bowls, garnishing it generously with fresh chopped parsley. Serve with lemon wedges on the side, allowing everyone to add a refreshing burst of flavor to their bowls as desired. Enjoy this delightful dish!

Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings