Description
This refreshing Lemony Greek Chickpea Soup combines hearty chickpeas and nutritious kale in a bright, citrusy broth, enriched with tender orzo and a velvety egg-lemon emulsion. Perfectly seasoned with garlic, oregano, and fresh dill, this soup offers a satisfying and comforting Mediterranean-inspired meal that’s both flavorful and nourishing.
Ingredients
Scale
Soup Base
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 cups finely chopped yellow or sweet onion
- 3/4 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 2 (2-inch) strips lemon peel
- 4 garlic cloves, minced
Broth and Main Ingredients
- 2 quarts (8 cups) lower-sodium vegetable broth (substitute chicken broth if not making vegetarian)
- 2 (15.5-oz.) cans chickpeas, rinsed and drained
- 3/4 cup dry orzo pasta (regular or whole-wheat)
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
Egg-Lemon Mixture and Greens
- 2 large whole eggs
- 2 egg yolks
- 1/4 cup fresh lemon juice, divided
- 3 handfuls roughly chopped or shredded kale (substitute spinach, Swiss chard, or escarole)
- 2 Tbsp. finely chopped fresh dill, plus more for garnish
Instructions
- Prepare the Aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the finely chopped onion, carrots, celery, and lemon peel strips. Cook for 10 minutes, stirring occasionally, until the vegetables soften. Then add the minced garlic and cook for 1 more minute until fragrant.
- Simmer the Soup: Pour in the vegetable broth and increase heat to bring the mixture to a boil. Once boiling, add the rinsed chickpeas, dry orzo pasta, kosher salt, black pepper, and dried oregano. Simmer uncovered over medium-high heat for about 10 minutes, or until the orzo is al dente. Then reduce heat to low. Carefully ladle out 3/4 cup of hot broth from the soup and set aside for tempering the eggs.
- Temper the Eggs: In a large bowl, whisk together the whole eggs, egg yolks, and half of the fresh lemon juice (about 2 tablespoons). Slowly stream the reserved hot broth into the egg mixture while whisking constantly. This tempering step gently raises the temperature of the eggs to prevent scrambling when added back to the soup.
- Combine Egg Mixture and Finish Soup: Slowly pour the tempered egg-lemon mixture back into the pot while gently stirring the soup with a wooden spoon or ladle. Add the chopped kale and let the soup cook over low heat for 5 minutes, or until the broth slightly thickens and the greens wilt. Remove the lemon peel strips from the pot.
- Season and Serve: Stir in the remaining fresh lemon juice and the finely chopped fresh dill. Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with extra fresh dill, freshly cracked black pepper, and an optional drizzle of olive oil.
Notes
- To avoid curdling when adding eggs, always temper them by gradually whisking in hot broth before adding to the soup.
- Substitute kale with spinach, Swiss chard, or escarole if desired.
- For non-vegetarians, chicken broth can replace vegetable broth for added flavor.
- Use whole-wheat orzo for a healthier twist.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek chickpea soup, lemon chickpea soup, Mediterranean soup, orzo soup, kale soup, hearty vegetarian soup, lemon egg soup, Greek recipe
