Greek Egg and Lemon Soup (Printable)
Tender rice in savory broth enriched with a creamy egg-lemon emulsion for tangy comfort.
# What You'll 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
# How To Make It:
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 the rice cooks, whisk together the eggs and lemon juice in a medium bowl until light and frothy.
03 - Once the rice is cooked, reduce the soup to a gentle simmer. Ladle about 1 cup of hot broth slowly into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
04 - Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently. Heat over low heat for 2–3 minutes until the soup thickens slightly and achieves a creamy consistency. Do not boil.
05 - Season with salt and pepper to taste. Ladle into bowls and garnish with chopped dill or parsley if desired. Serve immediately while hot.
# Expert Hints:
01 -
- The way the egg and lemon create this impossibly silky texture without any cream is pure kitchen magic
- It comes together in under 40 minutes but tastes like something that simmered all day
- This soup somehow manages to be both light and luxurious at the same time
02 -
- I once rushed the tempering step and ended up with lemony scrambled eggs floating in my broth, so take your time with that gradual addition
- Never let the soup come to a full boil after adding the eggs or they'll separate and ruin that beautiful silky texture you worked so hard to achieve
03 -
- Whisking the eggs and lemon juice until they're genuinely frothy before tempering makes the final texture noticeably smoother
- Adding a pinch of sugar to the lemon juice balances the acidity and rounds out all the flavors beautifully