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Zesty Greek Lemon Rice Soup, known as "Avgolemono," is a delightful dish that embodies the essence of Greek cuisine. This traditional soup, with its bright flavors and creamy texture, has been comforting families for generations, often served during chilly evenings or shared among loved ones during festive gatherings. The rich history of Avgolemono can be traced back to ancient Greece, where it was a staple dish, celebrated for both its nourishing qualities and its refreshing taste that beautifully balances the richness of the broth with the acidity of fresh lemons.

Greek Lemon Rice Soup

Discover the comforting flavors of Zesty Greek Lemon Rice Soup, or Avgolemono, a beloved dish that combines creamy Arborio rice, tangy fresh lemon juice, and aromatic dill. Perfect for any occasion, this traditional Greek soup offers a delightful balance of richness and brightness. Learn how to prepare this timeless recipe, ideal for cozy evenings or festive gatherings, and impress your family and friends with its vibrant taste and creamy texture. Enjoy a bowl of tradition!
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Ingredients
  

1 cup of Arborio rice (or any short-grain rice)

8 cups of low-sodium chicken or vegetable broth

4 large eggs

1/2 cup of fresh lemon juice (about 2-3 lemons)

1/2 cup of finely chopped fresh dill

1 large onion, finely chopped

2 cloves of garlic, minced

2 tablespoons of olive oil

1 teaspoon of salt (or to taste)

Freshly ground black pepper, to taste

Optional garnishes: Lemon slices, extra dill, and a sprinkle of paprika

Instructions
 

Prepare the Rice: In a large saucepan, combine the Arborio rice and broth. Bring to a boil over medium heat, then reduce the heat to a simmer. Cook the rice for about 15-18 minutes or until tender, stirring occasionally.

    Sauté Aromatics: While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

      Combine Ingredients: Once the rice is ready, stir the sautéed onions and garlic into the pot.

        Create the Lemon Mixture: In a separate bowl, whisk together the eggs and lemon juice until smooth.

          Temper the Eggs: To prevent the eggs from scrambling, slowly add a ladleful of the hot soup into the lemon mixture while continuously whisking. Repeat this step with another ladleful of soup.

            Combine Soup with Lemon Mixture: Gradually pour the tempered egg and lemon mixture back into the soup pot while stirring constantly. This will create a creamy texture.

              Add Fresh Dill: Stir in the chopped dill and season with salt and black pepper to taste. Allow the soup to warm through for a few more minutes, but do not boil.

                Serve and Garnish: Ladle the soup into bowls and garnish with fresh lemon slices, extra dill, and a sprinkle of paprika if desired.

                  Prep Time, Total Time, Servings:

                    20 minutes | 40 minutes | Serves 4-6