Recipe How To Make Easy Spinach and Lemon Soup with Orzo


This soup is a riff on the Greek avgolemono: a delectable blend of beaten eggs and lemon juice, rushed into stock and cooked barely enough to thicken. While I acquired the egg and lemon theme, I additionally added spinach utilized orzo rather than the rice. 

This soup has one other inquisitive component. It truly is a pasta and a soup in one — a two'fer. 

It's obvious, when you warm the extras, the orzo will thicken significantly more and the egg will extend such a lot of that you're left with a bowl of smooth, lemony, spinach pasta. Which isn't a particularly awful thing, truly. 

Obviously, what's truly happening is the eggs are souring when warmed. This is unavoidable in a soup this way, and we truly wouldn't fret. Truth be told, the thick, rich orzo we ate on the subsequent night was scrumptious and suggestive of risotto. 

Yet, a reasonable admonition: If you simply need soup, eat it all the principal night, or whisk the eggs and lemon juice into simply a large portion of a group, and rehash on the following evening. 

Analyzer's Notes 

This soup is so consoling and fulfilling, yet light-tasting simultaneously. I love the way that you can utilize either orzo pasta or rice in the event that you need to go with a more bona fide Greek soup. It certainly makes a major bunch that will take care of a group — particularly on the off chance that you amass a fresh Greek plate of mixed greens to serve as an afterthought.

Spinach and Lemon Soup with Orzo 


2 tablespoons olive oil 
4 garlic cloves, crushed or minced 
1 huge onion, diced 
1/2 to 1 teaspoon red pepper drops 
1 (10-ounce) bundle frozen spinach, defrosted and pressed of overabundance water 
1/2 cups orzo pasta or long-grain rice 
2 quarts (8 cups) chicken or vegetable stock 
4 huge eggs 
Juice of 3 medium lemons 
Hacked new parsley, for serving 
Ground Parmesan cheddar, for serving 


1. Warmth the olive oil in a huge substantial pot or Dutch broiler. Add the garlic and onion and cook over medium warmth until fragrant and marginally clear. Increment the warmth to medium-high and add the red pepper drops, spinach, and orzo or rice. Cook for about a moment, at that point add the stock. 

2. Bring to a light stew, at that point turn the warmth down and stew for around 15 minutes, or until the orzo is scarcely delicate. Take the soup off the warmth and let it chill off briefly. 

3. Whisk eggs energetically in a huge bowl, at that point speed in the lemon juice. Speed for a few minutes; the blend ought to be thick, light yellow, and velvety. Add a little ladleful of the soup stock to the eggs and whisk vivaciously. (On the off chance that you need to be quite certain not to turn sour the eggs, take a spoon of soup and cool it a touch prior to hardening the eggs.) Whisk in two additional scoops of soup stock, whisking each well and allowing them to cool. 

4. Add the egg combination to the soup pot, whisking well overall. Re-visitation of low warmth, mixing the entire time. Cook cautiously over low warmth until the soup has thickened somewhat. Taste and season with salt varying. Serve promptly, decorated with parsley and Parmesan whenever wanted.