Greek Avgolemono Soup with Chickpeas
A vibrant Greek lemon-egg soup enriched with chickpeas, orzo pasta, and kale. Roasted chickpeas add depth while the classic avgolemono technique tempers eggs gently into vegetable broth, creating a silky, bright soup balanced by citrus zest and oregano.
Ingredients
- ¾ cup orzo, dried
- 1 can (540 ml) chickpeas, rinsed and drained
- olive oil, to taste(optional)
- 1 small onion, yellow, finely chopped
- 3 cloves garlic, finely chopped
- 2 branches celery, thinly sliced
- 2 medium carrots, cut lengthwise in quarters then sliced
- ½ lemon, zest, grated
- 1 teaspoon oregano, dried
- 1 cup kale, roughly chopped
- 7 cups vegetable broth
- 1 large lemon, juice
- 2 eggs, whole
- 2 egg yolks
- salt, to taste(optional)
- pepper, black, ground, to taste(optional)
Instructions
- 1
Cook orzo in salted boiling water until al dente following package directions. Drain and reserve.
- 2
Heat chickpeas in olive oil over medium-high heat for 5 to 6 minutes, stirring occasionally to brown. Transfer to a bowl and reserve.
- 3
In the same pot over medium heat, sauté onion and garlic in olive oil for 3 to 4 minutes, stirring.
- 4
Add celery, carrots, lemon zest, oregano, and olive oil. Season with salt and pepper, stir, and cook 7 to 8 minutes, stirring.
- 5
Add kale, stir, and cook 2 minutes.
- 6
Add vegetable broth and reserved chickpeas. Bring to boil, reduce to low heat, cover, and simmer 10 minutes, stirring occasionally. Season with salt and pepper.
- 7
In a large bowl, whisk lemon juice, whole eggs, and egg yolks. Very slowly add a ladle of hot broth to the egg mixture while stirring constantly to temper.
- 8
Very slowly stir the egg mixture into the soup while stirring constantly. Add reserved orzo, stir, and cook 5 minutes.
Tips
Temper eggs slowly to prevent scrambling - whisking constantly while adding broth ladle by ladle is essential.
Rinse canned chickpeas thoroughly to reduce sodium and gas.
Add orzo last to prevent mushiness; it continues cooking in residual heat.
Good to Know
Refrigerate up to 4 days. Reheat gently over low heat; do not boil after adding egg mixture.
Prepare all components through step 5. Cool broth separately. Add egg mixture and orzo just before serving.
Ladle into bowls. Garnish with fresh lemon slices, extra oregano, or crusty bread.
Common Mistakes
Do not add eggs to boiling broth directly to avoid scrambling; always temper first.
Do not boil after incorporating eggs to prevent curdling.
Do not skip rinsing chickpeas to avoid excess sodium and bitter flavors.
Substitutions
richer sauce, omits egg white