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Greek Lemon Soup

Greek-Inspired Lemon Soup with Lamb Meatballs

Kurt
This silky-smooth lemon soup is based on the classic Greek avgolemono chicken and rice soup. We've turned it into a main course with the addition of Greek-style meatballs and spinach.
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Cook Time 20 minutes
Total Time 20 minutes
Course Soup
Cuisine Greek
Servings 6

Ingredients
 

Instructions
 

  • Heat the stock in a large pot. Bring it to just below a simmer, you don't want it to boil.
    6 cups chicken stock
  • Add the meatballs to the stock and simmer for about 5 minutes to let them heat up and absorb some of the stock.
    Greek-Style Lamb Meatballs
  • Combine the lemon juice and eggs in a bowl and whisk until it's smooth.
    4 eggs, 2 tablespoons lemon juice
  • Whisk a couple of tablespoons of stock into the egg mixture. Don't add too much at once or you'll have scrambled eggs! Repeat until the egg mixture is just warm.
  • With the heat on low, gradually stir the egg mixture into the stock. You want a smooth consistency and a bright yellow color.
  • Add the spinach and orzo and stir to combine. Taste and add salt and pepper if you like.
    2 cups cooked orzo, 5 ounces baby spinach
  • Heat gently until the spinach is wilted, about 5 minutes.
  • Ladle the soup into bowls. Serve with bread and a Greek salad.

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

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