Avgolemono Greek Soup

Happy new year everyone! I know, “New Year, New Me” right? Well, I think that it is the perfect excuse for to start a happier and healthier lifestyle. I have decided I was going to work hard to be better, for myself and for those around me. If you check out my last post {here} you’ll see all my new year’s resolutions. Anyway, I have been trying to discover some fun and healthy recipes to ring in the new year with, so keep an eye out for some of those!


This is my all time favorite soup that has ever existed! I have made it on countless occasions and couldn’t be more thankful to my Aunt Annie for sharing this recipe with me! I hope you enjoy it as much as I do.



1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped scallion (or green onion) About 2 tbl oil
Salt and Pepper
4 cups chicken stock (I used college inn) 1/2 cup orzo
2 eggs
1 lemon, juiced
Handful chopped spinach (optional)


  1. Heat up the olive oil in a sauté pan
  2. Add the carrots, celery and scallions and cook until tender
  3. Season with salt and pepper as needed
  4. Add the chicken stock and bring to a boil
  5. Once it is at a boil, add the orzo
  6. Simmer until the orzo is cooked, then turn the heat to low.
  7. In a separate boil, beat two eggs with the juice of a whole lemon.
  8. Let the soup stop boiling and cool down just a little bit (This is the important thing I learned over time to keep the egg from cooking)
  9. Ladle the soup into the egg/ lemon mixture and stir continuously. (I usually ladle quite a bit to help the egg from cooking)
  10. Next slowly pour egg/lemon/soup mixture back into the sauté pan and stir continuously.
  11. Salt and pepper to taste once again.
  12. {Optional} Add chopped spinach, salt and pepper again
  13. Serve and Enjoy

Tip: I play around with this recipe a lot. I sometimes add more lemon and sometimes add more orzo. I also love to serve with sliced ciabatta bread/ rolls.


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