30+ Delicious Greek Lemon Soup Recipes to Try Today

Greek lemon soup, also known as Avgolemono, is a comforting and vibrant dish that combines the bright tang of lemons with a creamy, velvety broth, often enriched with eggs and chicken, rice, or vegetables.

This timeless Greek classic has become a beloved comfort food in many kitchens around the world, thanks to its simplicity, rich flavors, and heartwarming qualities.

Whether you’re looking for a soup that’s perfect for a cozy evening at home or one that impresses at your next dinner party, there’s a Greek lemon soup recipe to suit every taste.

In this blog, we will explore 30+ variations of this iconic soup, ranging from traditional chicken versions to creative spins with beef, lentils, and even vegetarian alternatives.

Get ready to explore a variety of Greek lemon soups that will add some Mediterranean flair to your cooking routine.

30+ Delicious Greek Lemon Soup Recipes to Try Today

Whether you’re a fan of the classic Avgolemono or are looking to try something new, Greek lemon soup is a versatile dish that can be customized to fit your preferences.

From hearty meat-based soups to lighter, vegetarian options, these recipes showcase the balance of flavors that make Greek lemon soup so unique.

With its tangy lemon notes, creamy texture, and nourishing ingredients, Greek lemon soup is sure to become a staple in your recipe collection.

So, grab your ingredients and get ready to dive into these mouthwatering, Mediterranean-inspired soups that will transport you to Greece with every spoonful.

Classic Greek Lemon Chicken Soup (Avgolemono)

Avgolemono, a beloved Greek dish, combines tender chicken, rice, and a velvety lemon-egg mixture to create a soup that’s both comforting and refreshing. This classic version of Greek lemon chicken soup is flavorful and nourishing, with a balanced tang from the lemon and a silky texture that’s enhanced by the eggs. Perfect for any time of year, this soup will bring a taste of Greece right to your kitchen.

Ingredients:

• 1 lb chicken breasts (boneless, skinless)
• 1 cup rice (or orzo pasta)
• 6 cups chicken broth
• 3 eggs
• 2 lemons (juice of both)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, combine chicken breasts, chicken broth, olive oil, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the chicken is cooked through.
2. Remove the chicken from the pot and shred it into bite-sized pieces. Set aside.
3. Stir in the rice (or orzo) and cook for about 15 minutes, or until tender.
4. In a separate bowl, whisk the eggs and lemon juice together until smooth.
5. Slowly add a ladleful of hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Gradually whisk the egg-lemon mixture back into the soup pot. Stir gently to combine, and cook on low heat for 5-7 minutes, making sure not to let it boil.
7. Return the shredded chicken to the soup, adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.

This Classic Greek Lemon Chicken Soup (Avgolemono) is a delightful dish that harmoniously combines rich chicken flavor, delicate rice, and the tangy zest of lemon. The egg-lemon mixture creates a luxurious, creamy texture that elevates this humble soup to something truly special. Perfect for chilly days or when you need a meal that feels both comforting and light, this soup brings a taste of Greek tradition to your table in a simple yet satisfying way.

Greek Lemon Soup with Lamb and Rice

For a more robust variation of the classic Avgolemono, this Greek lemon soup incorporates tender lamb and earthy rice, creating a hearty and flavorful dish. The combination of lamb and lemon provides a rich depth of flavor, while the egg-lemon sauce gives it a creamy texture that is both satisfying and refreshing. This version is ideal for a special family meal or a celebratory gathering.

Ingredients:

• 1 lb lamb (shoulder or leg, bone-in for added flavor)
• 1 cup rice (preferably basmati or long-grain)
• 6 cups lamb broth or water
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 2 tablespoons 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 onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the lamb to the pot and brown on all sides. Pour in the lamb broth or water and bring to a boil. Reduce heat to a simmer and cook for 1-1.5 hours, until the lamb is tender and easily pulls apart.
3. Remove the lamb from the pot and shred the meat, discarding any bones.
4. Stir in the rice and cook until tender, about 15 minutes.
5. In a separate bowl, whisk the eggs, lemon juice, and lemon zest together. Gradually temper the egg mixture with hot broth from the soup, adding a little at a time while whisking.
6. Slowly stir the egg-lemon mixture back into the soup, making sure to keep the temperature low to avoid curdling.
7. Add the shredded lamb back into the soup, adjust seasoning with salt and pepper, and simmer gently for 5 minutes.
8. Garnish with fresh dill or parsley before serving.

This Greek Lemon Soup with Lamb and Rice is a wonderful twist on the traditional Avgolemono, offering a fuller, heartier flavor thanks to the tender lamb. The richness of the meat pairs beautifully with the refreshing, tangy lemon broth, and the egg-lemon mixture adds a velvety finish to the dish. This soup is perfect for special occasions or when you want to enjoy a more substantial Greek meal that still carries the essence of traditional flavors.

Vegetarian Greek Lemon Soup with Spinach and Chickpeas

For a vegetarian take on the classic Avgolemono, this Greek lemon soup uses hearty chickpeas and fresh spinach as the base, giving you a soup that’s both nutritious and satisfying. The earthy flavors of chickpeas are brightened by the vibrant lemon and smoothened by the creamy egg-lemon sauce, making this a perfect choice for those looking for a light yet filling meatless option.

Ingredients:

• 1 cup dried chickpeas (or 2 cups canned chickpeas)
• 4 cups vegetable broth
• 2 cups fresh spinach (chopped)
• 1 cup rice (or orzo)
• 3 eggs
• 2 lemons (juice of both)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill (for garnish)

Instructions:

1. If using dried chickpeas, soak them overnight and cook them according to package directions. If using canned, drain and rinse.
2. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
3. Add the vegetable broth to the pot, followed by the chickpeas and rice (or orzo). Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked.
4. Add the chopped spinach to the soup and cook for an additional 5 minutes, until wilted.
5. In a bowl, whisk the eggs and lemon juice together. Gradually temper the egg mixture with a little hot broth, whisking constantly.
6. Slowly stir the tempered egg mixture back into the soup, being careful not to let the soup boil. Simmer on low for about 5 minutes, ensuring the soup thickens slightly.
7. Season with salt and pepper to taste, and garnish with fresh dill before serving.

This Vegetarian Greek Lemon Soup with Spinach and Chickpeas offers a light yet nourishing option that doesn’t sacrifice flavor. The chickpeas provide a satisfying texture and protein, while the spinach brings freshness to the dish. The egg-lemon mixture adds a comforting creaminess that makes this soup a standout. Perfect for vegetarians or anyone looking to enjoy a lighter, more vibrant version of the traditional Avgolemono, this soup will warm you up with its bright flavors and wholesome ingredients.

Greek Lemon Soup with Shrimp and Rice

This Greek lemon soup with shrimp and rice is a deliciously coastal twist on the traditional Avgolemono. The delicate sweetness of shrimp pairs perfectly with the bright, tangy lemon flavor, while the rice absorbs the savory broth. The egg-lemon mixture brings a smooth creaminess to the soup, making it an elegant and satisfying dish. Perfect for a special occasion or as a light yet indulgent meal, this soup showcases the best of Greek cuisine in every spoonful.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 cup rice (preferably basmati or long-grain)
• 6 cups seafood or vegetable broth
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 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 and sauté the onion and garlic until softened, about 5 minutes.
2. Add the seafood broth and bring it to a boil. Once boiling, reduce the heat to medium-low and stir in the rice. Let it simmer for about 15 minutes, until the rice is tender.
3. Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are fully cooked.
4. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by adding a bit of the hot broth, whisking continuously.
5. Slowly pour the tempered egg mixture back into the soup while stirring gently to avoid curdling.
6. Simmer the soup on low heat for 5-7 minutes, adjusting seasoning with salt and pepper to taste.
7. Garnish with fresh dill or parsley before serving.

This Greek Lemon Soup with Shrimp and Rice is a delightful and sophisticated take on the classic Avgolemono. The shrimp provides a succulent and sweet contrast to the zesty lemon broth, while the rice adds heartiness to the dish. The creamy egg-lemon mixture gives the soup a rich, smooth texture that elevates every bite. Whether you’re enjoying it as a light meal or a starter for a seafood-themed dinner, this soup offers a refreshing and delicious Greek-inspired dish that is sure to impress.

Greek Lemon Soup with Vegetables and Orzo

This vegetable-packed Greek lemon soup with orzo is a fresh, light, and flavorful option that brings all the charm of the traditional Avgolemono into a meatless, wholesome version. The combination of seasonal vegetables, orzo pasta, and the rich lemon broth creates a satisfying meal that’s both refreshing and nourishing. The egg-lemon mixture adds a touch of creaminess without overpowering the delicate flavors, making this a perfect spring or summer dish.

Ingredients:

• 1 cup orzo pasta
• 4 cups vegetable broth
• 1 carrot (peeled and diced)
• 1 zucchini (diced)
• 1 cup green beans (cut into bite-sized pieces)
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh oregano or parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Add the diced carrot, zucchini, and green beans to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Once boiling, add the orzo pasta and reduce the heat to a simmer. Cook for 10-12 minutes, or until the orzo and vegetables are tender.
4. In a bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by slowly adding a bit of the hot broth from the soup, whisking continuously.
5. Slowly pour the tempered egg-lemon mixture back into the soup while stirring gently. Allow the soup to simmer for an additional 5-7 minutes, making sure the broth thickens slightly without boiling.
6. Season with salt and pepper to taste. Garnish with fresh oregano or parsley before serving.

This Greek Lemon Soup with Vegetables and Orzo is a refreshing and healthy twist on the traditional Avgolemono. The vibrant vegetables bring both color and flavor to the dish, while the orzo adds a comforting, pasta-like element that makes the soup feel filling. The lemony broth and creamy egg-lemon mixture create a perfect balance of tart and smooth, making it a versatile dish for any season. Whether served as a light lunch or a first course, this vegetable-filled soup will warm you up while keeping the flavors fresh and bright.

Greek Lemon Soup with Meatballs (Keftedes)

This Greek lemon soup with meatballs, or Keftedes, is a hearty and satisfying version of the classic Avgolemono. The flavorful, tender meatballs made with ground beef or lamb add a savory richness to the tangy lemon broth, while the egg-lemon mixture creates a creamy texture that ties everything together. This soup is a perfect option for those who enjoy a protein-packed dish with the refreshing brightness of lemon.

Ingredients:

• 1 lb ground beef or lamb
• 1/2 cup breadcrumbs
• 1 egg
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 6 cups chicken or beef broth
• 1 cup rice (or orzo)
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh mint or parsley (for garnish)

Instructions:

1. In a bowl, combine the ground beef or lamb, breadcrumbs, egg, garlic, oregano, salt, and pepper. Mix well and form small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Brown the meatballs in batches, cooking for 5-6 minutes, until they are golden on all sides. Remove the meatballs and set aside.
3. In the same pot, sauté the onion until softened, about 5 minutes. Pour in the chicken or beef broth and bring to a boil.
4. Add the rice (or orzo) to the pot and simmer for 10-12 minutes, or until tender. Return the meatballs to the pot and cook for an additional 10 minutes, ensuring they are cooked through.
5. In a bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture with a bit of hot broth, whisking constantly.
6. Slowly add the tempered egg-lemon mixture back into the soup while stirring gently to avoid curdling. Let the soup simmer for another 5-7 minutes.
7. Adjust seasoning with salt and pepper to taste. Garnish with fresh mint or parsley before serving.

This Greek Lemon Soup with Meatballs (Keftedes) is a hearty and flavorful variation of the classic Avgolemono. The meatballs add a rich, savory depth to the lemony broth, while the egg-lemon mixture gives the soup a smooth, comforting texture. With its perfect balance of tangy, savory, and creamy elements, this soup is a filling and satisfying meal for any occasion. The addition of fresh herbs like mint or parsley adds an extra layer of freshness, making it a crowd-pleasing dish that will have everyone coming back for more.

Greek Lemon Soup with Chicken and Spinach

This Greek lemon soup with chicken and spinach is a wholesome and nutritious twist on the classic Avgolemono. The tender chicken and vibrant spinach add richness and texture to the soup, while the lemony broth provides the perfect balance of tartness. The addition of the egg-lemon mixture gives the soup a velvety, creamy finish. This hearty soup is both light and satisfying, making it an ideal choice for a cozy meal any time of the year.

Ingredients:

• 2 chicken breasts (boneless and skinless)
• 1 cup spinach (fresh, chopped)
• 1 cup rice (or orzo)
• 6 cups chicken broth
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chicken broth and bring it to a boil. Once boiling, add the rice (or orzo) and simmer for about 15 minutes, or until the rice is tender.
3. While the rice cooks, poach the chicken breasts in a separate pot of simmering water for about 15 minutes, or until fully cooked. Once cooked, shred the chicken using two forks.
4. Add the shredded chicken and chopped spinach to the soup. Stir and let it simmer for another 5 minutes.
5. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by slowly adding a bit of hot broth from the soup, whisking constantly.
6. Slowly pour the tempered egg-lemon mixture back into the soup while stirring gently to avoid curdling. Let the soup simmer for an additional 5-7 minutes.
7. Adjust seasoning with salt and pepper to taste. Garnish with fresh dill before serving.

This Greek Lemon Soup with Chicken and Spinach is a nutritious and comforting version of the traditional Avgolemono. The combination of tender chicken and vibrant spinach adds a lovely texture to the soup, while the creamy egg-lemon mixture creates a silky, satisfying finish. The tangy lemon flavor enhances the soup’s brightness, making it a perfect dish to enjoy year-round. Whether served as a light lunch or a cozy dinner, this soup is sure to be a family favorite.

Greek Lemon Soup with Lamb and Barley

This Greek lemon soup with lamb and barley brings a rich and hearty twist to the classic Avgolemono. The tender lamb adds a savory depth to the dish, while the nutty barley provides a hearty base. The bright lemony broth complements the rich flavors of the lamb, while the egg-lemon mixture adds a luxurious, creamy texture. This soup is perfect for a special occasion or a satisfying meal on a chilly evening.

Ingredients:

• 1 lb lamb stew meat (cut into small pieces)
• 1 cup barley
• 6 cups lamb or beef broth
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh mint or parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced lamb, cooking until browned on all sides, about 8-10 minutes.
2. Add the onion and garlic to the pot, sautéing until softened, about 5 minutes.
3. Pour in the lamb or beef broth, bring to a boil, and then add the barley. Reduce heat to low and let it simmer for 40-45 minutes, until the barley is tender and the lamb is cooked through.
4. In a bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by adding a bit of hot broth from the soup, whisking constantly.
5. Slowly pour the tempered egg-lemon mixture back into the soup, stirring gently. Let the soup simmer for another 5-7 minutes.
6. Season with salt and pepper to taste. Garnish with fresh mint or parsley before serving.

This Greek Lemon Soup with Lamb and Barley is a hearty, flavorful variation of the traditional Avgolemono. The lamb adds richness and depth, while the barley provides a satisfying, nutty texture that complements the bright, tangy lemon broth. The egg-lemon mixture creates a creamy finish, adding indulgence to the soup. This is a perfect dish for those who enjoy bold, comforting flavors with a Greek twist. Whether you’re celebrating a special occasion or simply enjoying a cozy dinner, this soup will surely be a hit.

Greek Lemon Soup with Chicken Meatballs and Fennel

This Greek lemon soup with chicken meatballs and fennel combines the traditional Avgolemono flavors with fresh, aromatic ingredients. The chicken meatballs are light and flavorful, and the fennel adds a subtle sweetness and aniseed note to the soup. The rich lemon broth and creamy egg-lemon mixture balance the dish, creating a comforting and hearty meal that’s both refreshing and savory. Perfect for any time of year, this soup is a great way to enjoy the flavors of Greece in a lighter, healthier way.

Ingredients:

• 1 lb ground chicken
• 1 fennel bulb (thinly sliced)
• 1 cup rice (or orzo)
• 6 cups chicken broth
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill or fennel fronds (for garnish)

Instructions:

1. In a bowl, combine the ground chicken, salt, pepper, and a bit of finely chopped fennel fronds. Mix well and form small meatballs, about 1 inch in diameter.
2. Heat olive oil in a large pot over medium heat. Add the meatballs and brown on all sides, about 5-6 minutes. Remove and set aside.
3. In the same pot, sauté the onion, garlic, and fennel until softened, about 5 minutes.
4. Add the chicken broth and bring to a boil. Once boiling, add the rice (or orzo) and simmer for 10-12 minutes, or until tender.
5. Return the chicken meatballs to the pot and simmer for another 10 minutes, ensuring they are fully cooked.
6. In a bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by adding a bit of hot broth from the soup, whisking continuously.
7. Slowly pour the tempered egg-lemon mixture back into the soup while stirring gently. Let the soup simmer for another 5-7 minutes.
8. Adjust seasoning with salt and pepper to taste. Garnish with fresh dill or fennel fronds before serving.

This Greek Lemon Soup with Chicken Meatballs and Fennel is a delightful and light version of the classic Avgolemono. The tender chicken meatballs and aromatic fennel bring a new dimension to the soup, while the creamy egg-lemon mixture creates a velvety texture. The bright lemon flavor adds a refreshing touch that ties all the ingredients together beautifully. Whether served as a main course or a starter, this dish offers a fresh, flavorful take on traditional Greek cuisine, perfect for any occasion.

Greek Lemon Soup with Shrimp and Leeks

This Greek lemon soup with shrimp and leeks offers a fresh and flavorful twist on the classic Avgolemono. The sweetness of the shrimp pairs beautifully with the mild, slightly sweet taste of leeks. The lemony broth and egg-lemon mixture create a silky texture that complements the shrimp and vegetables. This soup is light, yet satisfying, making it a great choice for a starter or a main course, perfect for any season.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 2 leeks (washed and sliced)
• 1 cup rice (or orzo)
• 6 cups seafood broth (or chicken broth)
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and leeks, sautéing until softened, about 5 minutes.
2. Add the broth to the pot and bring it to a boil. Once boiling, add the rice (or orzo) and cook for about 10 minutes, or until tender.
3. Add the shrimp to the pot and simmer for 3-4 minutes, until the shrimp are pink and cooked through. Remove the pot from the heat.
4. In a bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by adding a small amount of hot broth from the soup, whisking constantly.
5. Slowly pour the tempered egg-lemon mixture back into the soup, stirring gently to avoid curdling. Let the soup sit for an additional 5-7 minutes.
6. Adjust seasoning with salt and pepper to taste. Garnish with fresh parsley before serving.

This Greek Lemon Soup with Shrimp and Leeks is a light yet indulgent take on the traditional Avgolemono. The shrimp add a delicate sweetness, while the leeks provide a mild, comforting flavor. The bright lemon broth and the creamy egg-lemon mixture bring everything together in a silky, satisfying soup. It’s a perfect dish for those who enjoy seafood and are looking for a refreshing, Mediterranean-inspired meal. This soup can be served year-round and makes a delicious addition to any dinner table.

Greek Lemon Soup with Turkey and Kale

This Greek lemon soup with turkey and kale is a healthy and hearty variation of the classic Avgolemono. The turkey provides a lean, savory protein, while the kale adds a vibrant, nutritious element to the dish. The lemony broth, combined with the creamy egg-lemon mixture, creates a smooth and comforting texture. This version of Avgolemono is perfect for a wholesome meal that’s both nourishing and delicious, making it an ideal option for a light lunch or dinner.

Ingredients:

• 1 lb ground turkey
• 1 bunch kale (washed and chopped)
• 1 cup rice (or orzo)
• 6 cups chicken broth
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme or parsley (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the ground turkey to the pot and cook until browned and fully cooked, breaking it up into smaller pieces with a spoon.
3. Add the chicken broth and bring it to a boil. Once boiling, add the rice (or orzo) and let it simmer for about 10 minutes, or until the rice is tender.
4. Stir in the chopped kale and continue simmering for another 5 minutes, until the kale is wilted and tender.
5. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by adding a small amount of hot broth from the soup, whisking constantly.
6. Slowly pour the tempered egg-lemon mixture back into the soup while stirring gently to avoid curdling. Let the soup sit for 5-7 minutes to allow the flavors to meld.
7. Season with salt and pepper to taste. Garnish with fresh thyme or parsley before serving.

This Greek Lemon Soup with Turkey and Kale is a flavorful and health-conscious update on the traditional Avgolemono. The ground turkey adds lean protein, while the kale offers a hearty, nutritious boost. The lemony broth, combined with the creamy egg-lemon mixture, makes for a comforting, well-balanced soup. It’s perfect for those looking for a lighter yet satisfying meal that doesn’t compromise on flavor. Whether you’re enjoying it on a chilly day or looking for a fresh, nutritious dinner option, this soup is sure to please.

Greek Lemon Soup with Eggplant and Tomato

This Greek lemon soup with eggplant and tomato is a vegetarian take on the classic Avgolemono, offering a fresh and vibrant twist. The eggplant provides a rich, meaty texture, while the tomatoes lend a tangy depth to the broth. The lemony finish and creamy egg-lemon mixture provide a silky texture that ties everything together. This light yet satisfying soup is perfect for those who want to enjoy the flavors of Greece without meat, making it an excellent choice for a Mediterranean-inspired meal.

Ingredients:

• 2 medium eggplants (peeled and diced)
• 2 tomatoes (chopped)
• 1 cup rice (or orzo)
• 6 cups vegetable broth
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the diced eggplant to the pot and cook, stirring occasionally, for about 10 minutes, until softened and lightly browned.
3. Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then add the rice (or orzo) and simmer for 10-12 minutes, or until the rice is tender and the eggplant is fully cooked.
4. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by adding a small amount of hot broth from the soup, whisking constantly.
5. Slowly pour the tempered egg-lemon mixture back into the soup while stirring gently to avoid curdling. Let the soup sit for 5-7 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste. Garnish with fresh basil before serving.

This Greek Lemon Soup with Eggplant and Tomato is a delicious, plant-based variation of the traditional Avgolemono. The combination of tender eggplant, tangy tomatoes, and the creamy egg-lemon broth creates a well-rounded and comforting soup. The bright lemon flavor elevates the dish, making it both refreshing and satisfying. This soup is perfect for those following a vegetarian or vegan diet, or anyone who enjoys a flavorful, Mediterranean-inspired meal. It’s a wonderful addition to your recipe repertoire and a light, healthy option for any occasion.

Greek Lemon Soup with Chicken and Zucchini

This Greek lemon soup with chicken and zucchini offers a refreshing take on the classic Avgolemono. Tender pieces of chicken and the light, crisp zucchini create a hearty yet light base, while the egg-lemon mixture adds a smooth, creamy texture to the broth. The lemon infuses the soup with a bright, tangy flavor that complements the subtle sweetness of the chicken and zucchini. Perfect for a wholesome meal, this version of Avgolemono is filling yet light, making it an ideal dish for any time of year.

Ingredients:

• 2 chicken breasts (boneless and skinless)
• 2 medium zucchinis (sliced into half-moons)
• 1 cup rice (or orzo)
• 6 cups chicken broth
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh dill or parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the chicken breasts to the pot, cooking until browned on both sides, about 6-8 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the chicken broth and bring it to a boil. Once boiling, add the rice (or orzo) and cook for about 10 minutes, or until tender.
4. Shred the chicken into bite-sized pieces and return it to the pot. Stir in the sliced zucchini and simmer for another 5-7 minutes, until the zucchini is tender.
5. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by adding a small amount of hot broth from the soup, whisking constantly.
6. Slowly pour the tempered egg-lemon mixture back into the soup, stirring gently to avoid curdling. Let the soup sit for 5-7 minutes for the flavors to combine.
7. Season with salt and pepper to taste. Garnish with fresh dill or parsley before serving.

This Greek Lemon Soup with Chicken and Zucchini is a light and nourishing dish that highlights the bright, tangy flavors of the Mediterranean. The chicken provides protein while the zucchini adds a crisp, fresh element to the soup. The creamy egg-lemon broth ties everything together beautifully. This soup is perfect for those who want a comforting meal that isn’t too heavy and is full of flavor. It’s a versatile dish that can be enjoyed on a chilly evening or as a refreshing meal in warmer months.

Greek Lemon Soup with Lentils and Spinach

This Greek lemon soup with lentils and spinach offers a healthy and satisfying vegetarian twist on the classic Avgolemono. The earthy lentils and vibrant spinach add texture and flavor, while the egg-lemon mixture creates a creamy and smooth broth. The bright lemon enhances the soup’s freshness, making it both light and hearty at the same time. Perfect for a wholesome meal, this dish is rich in protein and iron, making it an excellent choice for vegetarians and anyone seeking a nourishing, Mediterranean-inspired soup.

Ingredients:

• 1 cup green lentils (rinsed)
• 3 cups spinach (fresh or frozen)
• 1 cup rice (or orzo)
• 6 cups vegetable broth
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or oregano (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the lentils and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
3. Stir in the rice (or orzo) and continue to cook for 10 minutes, or until the rice is tender and the lentils are fully cooked.
4. Add the spinach to the soup and cook for an additional 3-4 minutes until wilted.
5. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by adding a small amount of hot broth from the soup, whisking constantly.
6. Slowly pour the tempered egg-lemon mixture back into the soup while stirring gently to avoid curdling. Let the soup sit for 5-7 minutes.
7. Season with salt and pepper to taste. Garnish with fresh basil or oregano before serving.

This Greek Lemon Soup with Lentils and Spinach is a nutrient-packed, vegetarian version of the classic Avgolemono. The lentils offer a hearty base, while the spinach adds a burst of color and nutrition. The creamy egg-lemon broth infuses the soup with richness and depth, making each spoonful satisfying. This soup is perfect for vegetarians, vegans (if you skip the eggs or use an alternative), or anyone looking for a flavorful, light meal that’s full of Mediterranean flair. It’s a wonderful way to enjoy a wholesome and delicious bowl of soup that’s both comforting and good for you.

Greek Lemon Soup with Beef and Orzo

This Greek lemon soup with beef and orzo is a hearty and flavorful version of the traditional Avgolemono. Tender pieces of beef simmered in a rich lemony broth create a deep and satisfying flavor, while the orzo adds a comforting texture. The egg-lemon mixture rounds out the soup, providing a silky smooth consistency. This version of Avgolemono is perfect for those looking for a meat-based option that is still light and bright, thanks to the tangy lemon.

Ingredients:

• 1 lb beef stew meat (cut into small cubes)
• 1 cup orzo pasta
• 6 cups beef broth
• 3 eggs
• 2 lemons (juice and zest)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or mint (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef cubes and sear on all sides until browned, about 5-6 minutes.
2. Add the diced onion and garlic to the pot, cooking until softened, about 4 minutes.
3. Pour in the beef broth and bring to a boil. Reduce the heat and simmer for 30-35 minutes, or until the beef is tender.
4. Add the orzo to the pot and cook for an additional 8-10 minutes, or until the orzo is tender.
5. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually temper the egg mixture by adding a small amount of hot broth from the soup, whisking constantly.
6. Slowly pour the tempered egg-lemon mixture back into the soup while stirring gently to avoid curdling. Let the soup sit for 5-7 minutes for the flavors to meld.
7. Season with salt and pepper to taste. Garnish with fresh parsley or mint before serving.

This Greek Lemon Soup with Beef and Orzo is a hearty and flavorful adaptation of the traditional Avgolemono. The tender beef adds richness to the dish, while the orzo provides a comforting bite. The lemon-infused broth and creamy egg-lemon mixture make the soup feel smooth and luxurious. This variation is perfect for those who enjoy a meaty soup with bright, fresh flavors. It’s a filling and satisfying dish that brings the warmth and essence of Greek cuisine to your table, making it perfect for cooler days or any time you want a delicious, hearty meal.

Note: More recipes are coming soon!