Looking for a dinner recipe that’s comforting, healthy, and packed with Mediterranean flair? Greek avgolemono soup with greens might just be what you need.
This timeless Greek classic blends the tangy richness of lemon, the silkiness of eggs, and the earthy goodness of greens to create a meal that is as satisfying as it is flavorful. This soup is an easy and versatile option to keep in your recipe rotation.
Why Avgolemono Is a Dinner Essential
Avgolemono isn’t just a soup; it’s a cultural staple that embodies the Mediterranean approach to wholesome cooking. The combination of lemon and dill delivers vibrant, fresh flavors that brighten even the chilliest evenings.
What makes this dish so perfect for dinner is its balance: it’s hearty enough to fill you up, but light enough to leave you feeling refreshed. The addition of greens like spinach or escarole elevates its nutritional profile, making it a great way to sneak in some extra vegetables.
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Plus, its creamy texture feels indulgent without the need for cream or dairy, making it a smart choice for those seeking lighter, yet still comforting, dinner options.
Customizing Your Soup to Fit Any Occasion
One of the best parts of this recipe is its adaptability. Whether you’re making a quick solo dinner or serving family-style, you can tailor it to suit your preferences. Here are a few ways to make it work for you:
- Add Protein: Stir in shredded cooked chicken or chickpeas to make the soup heartier.
- Go Gluten-Free: Swap out the rice or orzo for a gluten-free grain like quinoa.
- Vegan Twist: Substitute the eggs with a vegan thickener like blended cashews, and use vegetable stock.
- More Greens: Kale, Swiss chard, or arugula can be used instead of escarole or spinach for a new twist.
With these substitutions, this recipe transforms into a meal that meets almost any dietary need.
Pairings to Complete Your Mediterranean Dinner
This soup is delicious on its own, but why not make it part of a complete Mediterranean-inspired dinner spread? Here are a few ideas to complement your bowl of avgolemono soup:
- Tzatziki with Pita: The creamy tang of tzatziki balances the citrusy soup beautifully.
- Greek Salad: A crisp, refreshing salad adds a delightful crunch and variety of textures.
- Pan-Fried Asparagus With Lemon Zest: A simple side that mirrors the citrusy notes of the soup.
Serve everything with warm, crusty bread for dipping, and you’ll have a dinner that feels as indulgent as it is healthy.
Tips for Perfect Avgolemono Every Time
Making avgolemono soup might seem intimidating due to its silky egg-lemon mixture, but it’s simpler than you think. Here are a few tips to get it right:
- Temper the Eggs Slowly: Whisk a small amount of hot stock into the egg-lemon mixture to avoid curdling.
- Use Fresh Lemon Juice: This adds brightness and ensures the soup stays vibrant and zesty.
- Season to Taste: Finish with fresh dill, lemon zest, and a sprinkle of pepper for a truly authentic Mediterranean flavor.
By following these tips, you’ll create a dish that’s not only delicious but also a true showstopper.
Make This Your Go-To Dinner Recipe
Greek avgolemono soup with greens is more than just a recipe—it’s a testament to the Mediterranean way of blending simplicity and bold flavors. It’s quick to prepare, nourishing, and endlessly versatile, making it a dinner recipe you’ll come back to time and time again.
This dish has everything you need for a memorable meal. So grab your ingredients, whisk up that egg-lemon magic, and get ready to savor every spoonful!
Greek Avgolemono Soup with Greens Recipe
Equipment
- Medium pot
- Whisk
Ingredients
- 5 cups chicken or vegetable stock
- ½ cup white rice or orzo
- 4 cups coarsely chopped escarole, Swiss chard leaves, or spinach
- 3 large eggs at room temperature
- 2 to 3 tablespoons fresh lemon juice as needed
- ¼ cup chopped fresh dill leaves
- ½ teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat the stock in a medium pot and bring it to a gentle simmer. Add the rice or orzo, letting it cook until tender, about 15 to 20 minutes. During the last 5 minutes of cooking, stir in the greens, such as escarole, Swiss chard, or spinach.
- In a separate bowl, whisk together the eggs and 2 tablespoons of fresh lemon juice until smooth and well combined.
- Gradually and carefully temper the egg mixture by slowly drizzling in 1 cup of the hot stock while whisking constantly. Once incorporated, pour the egg-stock mixture back into the pot of soup in a steady stream, stirring continuously to ensure it blends evenly.
- Cook the soup over low heat for 2 to 3 minutes, stirring occasionally, until it begins to thicken slightly. Be cautious not to let the soup boil, as this may cause the eggs to curdle.
- Add the fresh dill, lemon zest, salt, and pepper to taste, adjusting the seasoning as needed. For extra brightness, stir in more lemon juice if desired. Serve warm.
Notes
- This soup does not freeze well due to the egg mixture, so it’s best consumed within a few days.
- For added protein, stir in shredded cooked chicken when adding the greens.
- Serve with crusty bread or a side of tzatziki for a complete Mediterranean-inspired meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.