Servings: 4 as a first course
Inspired by Greek avgolemono—a soup made with eggs, lemon, and rice or pasta—this recipe has spinach and baby peas for a soup that’s light and comforting. Use vegetable broth instead of chicken broth to make it vegetarian, if you like.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This a Delicious soup and so easy to make. A mix of textures. Home made chicken broth elevates the flavor.
I will say the orzo I buy says to cook for 7 to 9 minutes . It was still crunchy and raw after 3 minutes.
A wonderful soup with fresh and bright flavors. Made it exactly as the recipe specified and it provided a weeks worth of lunches. I will make this often.
I made soup exactly as printed and it was excellent. My chicken soup was homemade and that added to it. My guests were picking up their bowls to get the last drops!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.