Egg Lemon Soup with Spinach

When cold season hits, what’s better than a nice home remedy?  Of course, chicken soup is a classic, tasty and warming!  But how about shaking things up with a traditional Greek Egg Lemon Soup (Avgolemono).  Even better embellished with dill and shredded spinach!  

Egg Lemon Soup with spinach from above

Egg Lemon Soup with spinach from above

My husband has been suffering from a bad cold for the past week.  A fever of 102F. Sniffles. Even pink eye! 

So after a week of hot tea and vaporizers, it was time to call out the big guns–homemade soup!  Since the upcoming Easter holiday has me thinking of eggs (and I am one of three non-vegetarians on the planet who doesn’t like chicken soup), Egg Lemon Soup won the toss. 

Egg Lemon Soup Served

Egg Lemon Soup Served

Egg Lemon soup is a rich, thick, lemony soup containing rice or orzo pasta.  It is a traditional Greek dish that I first tasted in a childhood blessed with ethic fine dining.   

Egg Lemon Soup

Egg Lemon Soup with spinach

So it was fun and nostalgic to test this, experimenting with different ratios to get a soup that matched what I remembered. To simplify thickening, I bypassed the customary tempering that troubles many cooks and mixed my eggs with cool broth before adding, then heated to 165 F.  (Did you know that this is scientific–see here for the reason behind 165F.) 

Cook orzo for Egg Lemon Soup

Cook orzo for Egg Lemon Soup

Blend eggs with lemon and broth

Blend eggs with lemon and broth, then blend in hot broth and orzo

Finally, in my best “can I add another vegetable to this” tradition, I added some julienned spinach at the end.  This adds nutrition and has the side benefit of slowing the cooking when you’ve reached the proper temperature/thickness.  And if you are looking for a main course, feel free to add diced chicken! 

Julienned spinach for Egg Lemon Soup

Julienned spinach for Egg Lemon Soup

The soup was quick and easy–ready in about 15 minutes!  Yes, I would happily share a bed tray of this!

Egg Lemon Soup on table

Egg Lemon Soup on table

Egg Lemon Soup (Avgolemono)
Serves 2
Looking for a nice cold remedy? Traditional Egg Lemon Soup (Avgolemono) is a quick & tasty alternative to chicken soup--even healthier with julienned spinach.
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Total Time
15 min
Total Time
15 min
120 calories
8 g
186 g
5 g
11 g
2 g
327 g
718 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 120
Calories from Fat 45
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg
Sodium 718mg
Total Carbohydrates 8g
Dietary Fiber 1g
Sugars 1g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 2 cups chicken broth, divided (see note)
  2. • 1/4 cup uncooked orzo (or rice or other small pasta)
  3. • 2 large eggs
  4. • 2 tablespoons lemon juice (about 1 small lemon)
  5. • 1/2 teapsoon dried dill
  6. • 1 cup loosely packed julienned spinach (see note)
  7. • salt to taste (I used ¼ teaspoon with lightly salted homemade broth)
  1. Bring half of the broth (1 cup) to boil in saucepan. Add orzo (or rice) and simmer, covered, until just tender, about 8 minutes (longer for rice). Remove from heat.
  2. Lightly beat the egg, lemon juice and remaining broth together.
  3. Slowly pour the hot broth and orzo into the egg and broth mixture, whisking the entire time to avoid curdling. Return the mixture to the saucepan.
  4. Place saucepan back on medium heat, and stir continuously for about 5-10 minutes until soup is thickened (should reach about 160-165 F—do not boil).
  5. Remove from heat, stir in dill and julienned spinach, then let sit covered until spinach is just wilted, about 5 minutes. Taste and adjust salt, dill or lemon as needed.
  6. Serve immediately.
  1. To julienne spinach easily, you can stack about 6 leaves, roll them up and slice the rolls.
  2. My homemade broth is extra rich/concentrated so I diluted it with water to ensure the egg and lemon flavors came through.
Art of Natural Living

16 thoughts on “Egg Lemon Soup with Spinach

  1. Juliana

    I heard so much about this soup, but never had a chance to try it…and yes, adding spinach sounds great…not only adds color as well as extra vegetables…
    Thanks for the recipe Inger…hope you are having a nice week 🙂

  2. Louise

    I do hope your hubby is on the mend Inger. I sometimes wonder if Winter colds last longer than other seasons. Just wondering, lol…

    Well, yes, soup is an oldie for combating those under the weather days and Avgolemono soup is thee best!!! I haven’t had it in so many years because when I did it was usually prepared by a Greek family friend and I’ve always worried I wouldn’t do it justice.

    Fear no more I say and jump in spinach and all!!! Yours looks amazing. Kudos to you for tackling it in a “scientific” way.

    Thanks so much for sharing, Inger…I too feel lucky to have grown up in a very diverse neighborhood where everyone shared meals and recipes:)

    1. Inger Post author

      Nice to hear you have fond memories of this soup too Louise! My husband is still not 100% though he’s improved. I think you are right about winter colds. I remember croaking like a frog until spring some years growing up!

  3. David

    Well I like being traditional about recipes, the addition of dill and spinach sounds fantastic! I have to ask, did you get your rainbow orzo at the farmers market at a place called Paparadelle’s?

    1. Inger Post author

      The rainbow orzo was in the bulk bin of our local health food store! It looked so cheery I was happy to buy it even though it violated my “whole wheat pasta” rule. It even had more vitamins since it was colored with vegetables–can’t argue with that!

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  5. grace

    102! yikes! i surely hope he’s feeling better by now! i don’t think i’ve ever seen eggs incorporated into soup like this, but then again, i’ve been sheltered! 🙂

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  7. Katherine

    I copied the ingredient list and sent it DH, who was conveniently located at the grocery store.

    I know what I am having for dinner tonight.

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