25+ Delicious Greek Avgolemono Soup Recipes to Trendy Twists

Greek Avgolemono soup, a classic dish beloved for its velvety texture and refreshing lemony flavor, is a staple of Mediterranean cuisine.

This traditional soup, made with chicken or vegetable broth, rice or orzo, eggs, and a generous splash of fresh lemon juice, is both comforting and satisfying.

The richness of the egg-lemon mixture combines seamlessly with the tangy broth to create a soul-warming dish that has been cherished in Greece for centuries.

However, while the classic version is timeless, there is so much more to explore with this versatile soup.

From seafood variations featuring shrimp or scallops, to hearty vegetable versions with kale, spinach, or artichokes, the possibilities are endless.

This article will take you through over 25 different takes on the Greek avgolemono soup, each bringing something new and exciting to the table.

Whether you prefer a protein-packed version, a veggie-forward bowl, or a fresh twist with herbs and grains, there’s a recipe here to suit every palate and occasion.

Get ready to dive into a world of rich, tangy, and creamy flavors as we explore the many delicious variations of avgolemono soup.

25+ Delicious Greek Avgolemono Soup Recipes to Trendy Twists

With over 25 different recipes, it’s clear that Greek avgolemono soup is a dish with endless possibilities.

Whether you’re looking for a classic bowl of comfort or craving something more inventive and unique, these recipes provide the perfect starting point for anyone looking to explore this iconic Mediterranean dish.

From the traditional egg-lemon base to creative twists with vegetables, meats, and grains, avgolemono is a versatile soup that can be tailored to any taste.

The beauty of avgolemono lies in its ability to offer a balance of creamy richness and bright lemony zing, making it a comforting meal any time of year.

So, whether you’re making it for a cozy dinner at home or serving it at a festive gathering, you’re sure to find a new favorite among these 25+ Greek avgolemono soup recipes.

Traditional Greek Avgolemono Soup

Avgolemono soup is a staple in Greek cuisine, featuring a rich and tangy lemon-egg sauce that creates a creamy, comforting texture. This version includes tender chicken and rice, making it a hearty and satisfying dish perfect for any season.

Ingredients:

• 1 whole chicken (about 3 lbs)
• 10 cups water
• 1 medium onion, quartered
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 cup rice (preferably short-grain)
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large pot, add the chicken, water, onion, garlic, and bay leaf. Bring to a boil, then lower the heat and simmer for about 1 hour until the chicken is fully cooked.
2. Remove the chicken from the pot, discard the onion, garlic, and bay leaf. Shred the chicken into bite-sized pieces and set aside.
3. Add the rice to the broth and cook until tender, about 15 minutes.
4. In a separate bowl, whisk together the eggs and lemon juice until well combined.
5. Gradually ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Slowly pour the egg-lemon mixture back into the soup, stirring gently to combine. Be careful not to let the soup boil once the eggs are added to prevent curdling.
7. Add the shredded chicken back to the soup and season with salt and pepper to taste. Stir until the soup is smooth and creamy.

Avgolemono soup offers a balance of flavors from the tangy lemon and creamy egg mixture, complemented by the richness of chicken. The addition of rice makes this soup hearty and filling, perfect for chilly days. The key to achieving the smooth, velvety texture is careful tempering of the eggs to avoid curdling. Once prepared, this traditional Greek dish will become a comforting favorite, ideal for both casual meals and festive gatherings.

Vegetarian Greek Avgolemono Soup

This vegetarian version of the classic Greek avgolemono soup uses vegetable broth and chickpeas in place of chicken, offering a plant-based alternative that retains all the beloved creamy texture and lemony tang.

Ingredients:

• 8 cups vegetable broth
• 1 cup cooked chickpeas (or canned)
• 1 cup rice (preferably short-grain)
• 1 small onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
2. Add the vegetable broth to the pot and bring to a boil. Lower the heat and let it simmer for 10 minutes.
3. Add the rice and cook until tender, about 15 minutes. Then add the cooked chickpeas and stir to combine.
4. In a separate bowl, whisk together the eggs and lemon juice until smooth.
5. Slowly pour some hot broth into the egg-lemon mixture while whisking to temper the eggs.
6. Gradually pour the egg-lemon mixture back into the soup, stirring continuously to prevent the eggs from curdling.
7. Season with salt and pepper to taste and garnish with fresh dill or parsley before serving.

This vegetarian version of avgolemono soup delivers a comforting, creamy, and tangy flavor profile without compromising on richness. The combination of chickpeas and rice adds both texture and protein, making the soup hearty and satisfying. The vegetable broth keeps it light while still complementing the lemon and egg mixture perfectly. This is a great alternative for those looking for a meat-free option, offering the same warmth and comfort as the traditional version.

Avgolemono Soup with Spinach and Orzo

This variation of avgolemono soup incorporates spinach and orzo pasta, adding extra texture and flavor to the classic dish. The leafy greens provide a nutritional boost, while the small pasta adds a satisfying chew.

Ingredients:

• 8 cups chicken broth
• 1 cup orzo pasta
• 4 cups fresh spinach, chopped
• 2 garlic cloves, minced
• 1 small onion, chopped
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a large pot, heat a little olive oil over medium heat. Add the garlic and onion, and sauté until softened, about 4 minutes.
2. Pour in the chicken broth and bring it to a boil. Once boiling, add the orzo and cook for about 8 minutes until tender.
3. Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
4. In a bowl, whisk together the eggs and lemon juice until smooth.
5. Slowly ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Gradually pour the egg-lemon mixture back into the soup, stirring gently to combine.
7. Season with salt and pepper to taste and serve.

This avgolemono soup with spinach and orzo offers a flavorful twist on the traditional recipe, incorporating green leafy spinach for added nutrition and color. The orzo pasta makes the soup heartier, adding both texture and bite. As with any avgolemono soup, the delicate balance of lemon and egg creates a rich, creamy texture, while the spinach brings a refreshing lightness. This version is perfect for those seeking a soup that’s both vibrant and comforting.

Avgolemono Soup with Lemon and Dill

This version of Greek avgolemono soup is infused with fresh dill and extra lemon, creating a bright, herbaceous, and tangy variation. It’s perfect for anyone who loves a fresh burst of flavor in their soup, with a slightly zesty kick.

Ingredients:

• 8 cups chicken broth
• 1 cup rice (preferably short-grain)
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh dill, chopped
• 1 medium onion, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the chicken broth over medium heat. Add the rice and cook for about 15 minutes, or until the rice is tender.
2. While the rice cooks, whisk the eggs, lemon juice, and lemon zest together in a bowl until smooth.
3. Add the chopped onion to the broth and cook for an additional 5 minutes, allowing the flavors to meld.
4. Once the rice is cooked, ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
5. Slowly pour the egg-lemon mixture back into the soup, stirring gently to combine. Be careful not to allow the soup to boil after adding the eggs.
6. Stir in the fresh dill, and season with salt and pepper to taste.

This avgolemono soup with dill and extra lemon is bright and flavorful, offering a refreshing twist on the traditional recipe. The fresh dill gives the soup a fragrant herbal note, and the added lemon zest deepens the citrus flavor. The creamy texture from the egg mixture combines perfectly with the richness of the broth, making this version a delightful choice for those who appreciate bold, aromatic flavors. It’s a perfect balance of comfort and refreshing brightness, ideal for any season.

Avgolemono Soup with Turkey and Vegetables

A heartier version of the classic avgolemono soup, this recipe uses turkey and a medley of vegetables to create a filling and nutritious dish. Perfect for after Thanksgiving or any time you have leftover turkey, this soup will warm you up with a tangy and creamy broth.

Ingredients:

• 8 cups turkey broth (or chicken broth)
• 2 cups cooked turkey, shredded
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 small zucchini, diced
• 1 cup rice
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the turkey broth over medium heat. Add the diced carrot, celery, and zucchini. Bring to a boil, then lower the heat and simmer for 10 minutes until the vegetables begin to soften.
2. Add the rice and cook for another 15 minutes, or until the rice is tender.
3. In a separate bowl, whisk together the eggs and lemon juice until smooth.
4. Gradually pour a little of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
5. Slowly pour the tempered egg mixture back into the soup, stirring gently to avoid curdling.
6. Add the shredded turkey back into the soup, and stir to combine. Season with salt and pepper to taste.

This turkey and vegetable version of avgolemono soup is hearty and nourishing, offering all the comfort of the classic soup with added depth from the turkey and vegetables. The lemon and egg mixture still provides that creamy, tangy texture that defines avgolemono, while the turkey adds richness and the vegetables provide color and texture. This soup is a great way to use up leftover turkey and turn it into a satisfying, refreshing meal that everyone will love.

Avgolemono Soup with Leeks and Fennel

For those looking to add a little sophistication and flavor complexity to their avgolemono soup, this recipe introduces leeks and fennel. The mild sweetness of fennel and the savory flavor of leeks give the soup a gourmet touch while maintaining the traditional tangy and creamy qualities.

Ingredients:

• 8 cups chicken broth
• 1 cup rice (preferably short-grain)
• 1 large leek, cleaned and sliced
• 1 fennel bulb, trimmed and sliced
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the chicken broth over medium heat. Add the sliced leek and fennel, and cook for about 5-7 minutes, until softened.
2. Add the rice and cook for an additional 15 minutes, or until the rice is tender and the vegetables are fully cooked.
3. In a separate bowl, whisk together the eggs and lemon juice until smooth.
4. Gradually pour some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
5. Slowly pour the egg-lemon mixture back into the soup, stirring gently. Be sure to avoid boiling the soup after adding the eggs.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This avgolemono soup with leeks and fennel brings a sophisticated flavor twist to the traditional recipe. The leeks add a subtle onion-like flavor, while the fennel contributes a mild, anise-like sweetness that pairs beautifully with the bright lemon. Together, they create a rich base for the creamy egg mixture. The end result is a comforting and elegant soup perfect for special occasions or a cozy dinner. The combination of flavors creates a unique, satisfying experience for the palate, elevating the beloved Greek classic to new heights.

Avgolemono Soup with Shrimp and Asparagus

This seafood-inspired version of Greek avgolemono soup combines the delicate sweetness of shrimp with the fresh, tender crunch of asparagus. The result is a light yet satisfying dish with all the creamy richness and tangy lemon flavor of the classic recipe.

Ingredients:

• 8 cups chicken or seafood broth
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup rice (preferably short-grain)
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the chicken or seafood broth over medium heat. Add the rice and cook for about 15 minutes until the rice is tender.
2. While the rice is cooking, sauté the shrimp in a separate pan with a little olive oil until pink and cooked through, about 3-4 minutes. Set aside.
3. Add the asparagus to the broth and cook for another 3-4 minutes, until tender yet still vibrant.
4. In a separate bowl, whisk together the eggs and lemon juice until smooth.
5. Slowly ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Gradually pour the egg-lemon mixture back into the soup, stirring gently to combine without allowing it to boil.
7. Add the shrimp back into the soup, and season with salt and pepper to taste. Garnish with fresh parsley.

This avgolemono soup with shrimp and asparagus adds a fresh, springtime element to the traditional dish. The shrimp lends a touch of sweetness and the asparagus provides a crisp texture, which complements the rich, creamy egg and lemon base. This version offers a more delicate flavor profile while maintaining the classic comforting essence of avgolemono. The result is a light yet filling soup, perfect for warmer months or any seafood lover.

Avgolemono Soup with Mushrooms and Barley

This variation of avgolemono soup incorporates earthy mushrooms and hearty barley for a filling, nutritious alternative to the traditional rice version. The mushrooms add a rich umami flavor, while the barley gives the soup a satisfying chew.

Ingredients:

• 8 cups vegetable or chicken broth
• 1 cup pearl barley
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 small onion, chopped
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sliced mushrooms, and sauté until the onions are translucent and the mushrooms are softened, about 5 minutes.
2. Pour in the broth and bring to a boil. Add the barley and simmer for about 30 minutes, or until the barley is tender.
3. In a separate bowl, whisk the eggs and lemon juice together until smooth.
4. Gradually ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
5. Slowly pour the egg-lemon mixture back into the soup, stirring gently to combine. Be careful not to let the soup boil after adding the eggs.
6. Season with salt and pepper to taste before serving.

This avgolemono soup with mushrooms and barley offers a richer, heartier alternative to the classic recipe. The mushrooms provide an earthy depth to the flavor, while the barley gives the soup a chewy, satisfying texture. The creamy egg-lemon sauce ties it all together, creating a comforting bowl of soup that feels both hearty and light. This version is perfect for cooler months or those who enjoy a more filling take on the traditional Greek dish.

Avgolemono Soup with Sweet Potatoes and Kale

In this version of avgolemono soup, sweet potatoes and kale are added to give the dish a vibrant and nutritious twist. The sweetness of the potatoes balances beautifully with the tangy lemony broth, while the kale provides a hearty, leafy texture.

Ingredients:

• 8 cups chicken or vegetable broth
• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, chopped
• 1 cup rice (preferably short-grain)
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a large pot, heat a bit of olive oil over medium heat. Add the diced sweet potatoes and cook for 5 minutes, stirring occasionally.
2. Add the chicken or vegetable broth to the pot and bring to a boil. Once boiling, add the rice and cook for 15 minutes until the rice is tender.
3. Stir in the chopped kale and cook for another 2-3 minutes, until the kale is wilted and tender.
4. In a separate bowl, whisk together the eggs and lemon juice until smooth.
5. Slowly pour some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Gradually pour the egg-lemon mixture back into the soup, stirring gently to combine without allowing it to boil.
7. Season with salt and pepper to taste before serving.

This avgolemono soup with sweet potatoes and kale is a healthy and hearty variation that adds a lovely balance of flavors. The natural sweetness of the sweet potatoes complements the tangy lemon and creamy egg mixture, while the kale offers a nutritious, satisfying element to the soup. The result is a dish that is both comforting and filled with vibrant, earthy flavors. This version is perfect for those looking to enjoy a nutrient-packed twist on the traditional Greek avgolemono soup.

Avgolemono Soup with Roasted Chicken and Leeks

This variation of Greek avgolemono soup features roasted chicken and leeks, which add a smoky depth and sweetness to the broth. Roasting the chicken first infuses it with rich flavor, making this version extra hearty and flavorful.

Ingredients:

• 8 cups chicken broth
• 2 cups roasted chicken, shredded (store-bought rotisserie chicken works well)
• 2 leeks, cleaned and sliced
• 1 cup rice (preferably short-grain)
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, heat the chicken broth over medium heat. Add the sliced leeks and cook for about 5 minutes, allowing them to soften and release their flavors.
2. Add the rice to the pot and cook for about 15 minutes, until the rice is tender.
3. Meanwhile, roast the chicken (if not using pre-roasted chicken) by seasoning with salt, pepper, and olive oil, then cooking at 375°F for 25-30 minutes. Shred the chicken once cooked.
4. In a separate bowl, whisk together the eggs and lemon juice until smooth.
5. Gradually ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Slowly pour the tempered egg mixture back into the soup, stirring gently to incorporate. Avoid boiling the soup after adding the eggs to maintain a creamy texture.
7. Add the shredded roasted chicken to the soup, stirring to combine. Season with salt and pepper to taste. Garnish with fresh thyme or parsley.

The roasted chicken and leeks in this avgolemono soup bring a depth of flavor that elevates the traditional recipe. The smoky, crispy skin of the chicken adds an extra layer of richness to the lemony broth. The leeks provide a mild onion flavor, complementing the creamy egg-lemon mixture. This hearty version is ideal for a comforting dinner, offering both a rich flavor profile and a satisfying meal.

Avgolemono Soup with Artichokes and Feta

In this Mediterranean-inspired version of avgolemono, tender artichokes and briny feta cheese add a unique twist. The artichokes contribute a delicate, slightly nutty flavor, while the feta adds a tangy creaminess that enhances the soup’s richness.

Ingredients:

• 8 cups vegetable or chicken broth
• 4 large artichokes, peeled and hearts sliced
• 1 cup rice (preferably short-grain)
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a large pot, heat a bit of olive oil over medium heat. Add the artichoke hearts and sauté for about 5 minutes until softened.
2. Add the broth to the pot and bring it to a boil. Add the rice and cook for about 15 minutes, until the rice is tender.
3. In a separate bowl, whisk the eggs and lemon juice together until smooth.
4. Gradually ladle some hot broth into the egg-lemon mixture, whisking continuously to temper the eggs.
5. Slowly pour the egg-lemon mixture back into the soup, stirring gently to combine. Be careful not to allow the soup to boil after adding the eggs.
6. Add the crumbled feta to the soup and stir to combine. Season with salt and pepper to taste.

The artichokes bring a tender, slightly sweet flavor that complements the tangy, creamy egg-lemon sauce perfectly. The feta adds a burst of salty richness, making this version of avgolemono unique and deeply satisfying. It’s a great way to introduce new flavors into the classic Greek dish while maintaining its signature creamy and lemony profile. This soup is ideal for anyone looking for a Mediterranean twist on a beloved comfort food.

Avgolemono Soup with Lamb and Mint

For a more indulgent and robust version of avgolemono, this recipe incorporates tender lamb and fresh mint. The earthy lamb pairs beautifully with the bright lemony broth, while the mint adds a refreshing and aromatic layer to the dish.

Ingredients:

• 8 cups lamb or beef broth
• 1 lb lamb shoulder or leg, boneless and cubed
• 1 cup rice (preferably short-grain)
• 3 large eggs
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste
• Olive oil for browning the lamb

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Add the lamb cubes and sear them until browned on all sides, about 6-8 minutes.
2. Add the lamb broth to the pot, bringing it to a boil. Lower the heat and simmer for 30 minutes, or until the lamb is tender and cooked through.
3. Add the rice and continue to cook for another 15 minutes until the rice is tender.
4. In a separate bowl, whisk the eggs and lemon juice together until smooth.
5. Gradually ladle some hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Slowly pour the egg-lemon mixture back into the soup, stirring gently to avoid curdling. Be sure not to let the soup boil after adding the eggs.
7. Stir in the chopped mint, and season with salt and pepper to taste.

This avgolemono soup with lamb and mint takes the classic dish to a new level of flavor, with the lamb offering a deep, savory richness that’s complemented by the refreshing zing of lemon and the aromatic mint. The egg mixture adds smoothness and creaminess, while the mint refreshes the palate, making this version a luxurious option for those seeking something more hearty and sophisticated. The combination of tender lamb, zesty lemon, and fragrant mint makes this soup an ideal choice for a special meal or a festive gathering.

Avgolemono Soup with Spinach and Quinoa

This version of avgolemono soup introduces quinoa and spinach for a nutrient-packed twist. The quinoa adds protein and texture, while the spinach contributes a mild, leafy green flavor that complements the creamy, lemony broth.

Ingredients:

• 8 cups chicken or vegetable broth
• 1 cup quinoa, rinsed
• 3 cups fresh spinach, chopped
• 1 small onion, chopped
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes, until softened.
2. Add the chicken or vegetable broth to the pot and bring to a boil. Stir in the quinoa and simmer for about 15 minutes, or until the quinoa is tender and the broth is absorbed.
3. Add the spinach and cook for an additional 2-3 minutes until the spinach wilts.
4. In a separate bowl, whisk together the eggs and lemon juice until smooth.
5. Gradually ladle some of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Slowly pour the egg-lemon mixture back into the soup, stirring gently to combine without allowing it to boil.
7. Season with salt and pepper to taste and serve.

This avgolemono soup with quinoa and spinach is a refreshing and wholesome variation, adding both protein and greens to the dish. The quinoa gives the soup a satisfying chew, while the spinach lightens the flavor profile and adds a mild earthiness. The creamy, tangy egg mixture ties the soup together beautifully, creating a comforting and healthy meal. It’s a great choice for anyone looking for a nutrient-dense yet comforting twist on the classic avgolemono.

Avgolemono Soup with Cabbage and Carrots

This version of avgolemono features cabbage and carrots for a light, vegetable-forward twist on the classic soup. The cabbage provides a slightly sweet, earthy flavor, while the carrots add color and sweetness, complementing the bright lemony broth.

Ingredients:

• 8 cups vegetable or chicken broth
• 2 cups cabbage, shredded
• 2 medium carrots, peeled and diced
• 1 cup rice (preferably short-grain)
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a large pot, heat the broth over medium heat. Add the shredded cabbage and diced carrots, and bring to a boil. Lower the heat and simmer for 10 minutes until the vegetables are tender.
2. Stir in the rice and cook for an additional 15 minutes, until the rice is fully cooked.
3. In a separate bowl, whisk the eggs and lemon juice together until smooth.
4. Gradually ladle some hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
5. Slowly pour the tempered egg mixture back into the soup, stirring gently to combine without allowing it to boil.
6. Season with salt and pepper to taste, and garnish with fresh dill or parsley.

This avgolemono soup with cabbage and carrots offers a light, colorful alternative to the traditional recipe. The cabbage contributes a mild sweetness and a satisfying crunch, while the carrots add a pop of color and sweetness that balances the tangy lemony broth. The egg mixture creates a creamy consistency that brings the soup together, making it both refreshing and comforting. This version is perfect for anyone looking to enjoy a lighter, vegetable-centric take on avgolemono.

Avgolemono Soup with Beets and Arugula

This vibrant version of avgolemono introduces beets and arugula, creating a striking color contrast and a unique flavor profile. The earthy sweetness of the beets pairs wonderfully with the peppery bite of arugula, and the lemony broth ties everything together in a refreshing way.

Ingredients:

• 8 cups vegetable or chicken broth
• 2 medium beets, peeled and diced
• 2 cups arugula, roughly chopped
• 1 cup rice (preferably short-grain)
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a large pot, heat a bit of olive oil over medium heat. Add the diced beets and sauté for 5 minutes, allowing them to soften slightly.
2. Pour in the broth and bring to a boil. Add the rice and cook for about 15 minutes, until the rice is tender and the beets are fully cooked.
3. Stir in the chopped arugula and cook for another 2-3 minutes until the arugula wilts.
4. In a separate bowl, whisk together the eggs and lemon juice until smooth.
5. Gradually ladle some hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Slowly pour the egg-lemon mixture back into the soup, stirring gently to combine without allowing it to boil.
7. Season with salt and pepper to taste and serve.

This avgolemono soup with beets and arugula is an eye-catching, earthy variation. The sweetness of the beets pairs beautifully with the peppery arugula, offering a bold contrast to the creamy, tangy lemony broth. The egg mixture creates a velvety texture, making this version rich and satisfying while still feeling fresh and light. The vibrant color makes it a showstopper, perfect for a special meal or for those looking to add more vegetables to their diet in a flavorful way.

Note: More recipes​ are coming soon!