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Greek Avgolemono Soup

When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.

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When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.

Servings
8

Ingredients

  • 2 Tbs. olive oil
  • 2 medium leeks, white parts finely chopped (4 cups)
  • 1 small onion, finely chopped (1 cup)
  • 2 small carrots, peeled and diced (3/4 cup)
  • 6 cups no-chicken broth
  • 1/2 cup orzo pasta
  • 2 large eggs
  • 3 Tbs. lemon juice
  • 1/4 cup chopped fresh parsley
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh oregano

Preparation

1. Heat oil in large saucepan over medium heat. Add leeks, onion, carrots, and pinch of salt; cover and cook 5 to 7 minutes, or until vegetables are softened, stirring often.

2. Stir in broth. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer 10 minutes. Add orzo, and cook 11 minutes more, or until orzo is tender. Remove from heat.

3. Whisk together eggs and lemon juice in bowl. Add 3 ladles soup broth to egg mixture, whisking constantly. Whisk egg mixture back into soup, and cook over low heat 2 to 3 minutes, or until soup is thickened, but without letting it come to a boil. Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.

Nutrition Information

  • Calories 144
  • Carbohydrate Content 21 g
  • Cholesterol Content 53 mg
  • Fat Content 5 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 528 mg
  • Sugar Content 5 g