Mediterranean Chickpea Orzo Soup with Lemon and Dill
A bright and comforting 25-minute soup inspired by Greek Avgolemono, featuring protein-rich chickpeas, tender orzo pasta, and a silky lemon broth finished with fresh dill and kale.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 cups yellow or sweet onion finely chopped
- 3/4 cup carrots finely chopped
- 1/2 cup celery finely chopped
- 2 2-inch lemon peel strips
- 4 garlic cloves minced
- 8 cups 2 quarts vegetable broth, lower-sodium preferred
- 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 freshly ground preferred
- 1 tsp. dried oregano
- 2 large whole eggs
- 2 egg yolks
- 1/4 cup fresh lemon juice
- 3 handfuls kale chopped or shredded
- 2 Tbsp. fresh dill finely chopped, plus more for garnish
Instructions
- Building the Flavor Base
- Heat olive oil in a large pot over medium heat until it shimmers slightly.
- Add chopped onions, carrots, celery, and lemon peel strips.
- Sauté for 8-10 minutes, stirring frequently, until vegetables soften and become translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Adding Broth and Main Ingredients
- Pour in 8 cups of vegetable broth and bring to a rolling boil over high heat.
- Add rinsed chickpeas, orzo pasta, salt, pepper, and dried oregano.
- Reduce heat to maintain a steady simmer.
- Cook uncovered for 10 minutes until orzo reaches al dente texture.
- Reduce heat to low.
- Tempering the Eggs
- In a large bowl, whisk together whole eggs, egg yolks, and fresh lemon juice until completely combined.
- Ladle out 3/4 cup of hot broth from the soup pot.
- While whisking the egg mixture constantly with one hand, slowly pour the hot broth in with the other hand in a thin stream.
- Continue whisking continuously in rapid circles to prevent scrambling.
- Finishing the Soup
- While gently stirring the soup pot, slowly pour the tempered egg mixture into the soup.
- Add chopped kale and keep heat on low.
- Cook for 5 minutes until broth thickens slightly and greens wilt.
- Remove and discard lemon peel strips.
- Stir in fresh dill right before serving.
- Taste and adjust seasonings with extra salt or lemon juice as needed.
- Ladle into warm bowls and garnish with additional dill and cracked black pepper.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Flavors improve overnight as they meld together.
Reheating: Reheat on stovetop over medium heat. Add extra broth or water if soup has thickened. Microwave option: Heat in 30-second intervals, stirring between each, for 2-3 minutes total.
Freezer Storage: Freeze in freezer-safe bags laid flat for up to 3 months. Thaw overnight in refrigerator before reheating.
Substitutions: Use chicken broth for a richer, non-vegetarian version
Substitute orzo with ditalini, small shells, or broken spaghetti pieces
Swap kale with spinach, Swiss chard, or collard greens
Shallots can replace onions Egg-Free Option: Skip the egg tempering step for a thinner, brothier soup. Add an extra tablespoon of lemon juice to boost citrus flavor.
Tempering Tip: The key to silky texture is adding hot broth to eggs very slowly while whisking constantly. Never rush this step to avoid scrambled eggs.
Serving Suggestions: Pair with crusty bread, simple green salad with lemon vinaigrette, or cucumber tomato salad. Warm serving bowls in low oven before serving for restaurant-quality presentation.Claude is AI and can make mistakes. Please double-check responses.
Reheating: Reheat on stovetop over medium heat. Add extra broth or water if soup has thickened. Microwave option: Heat in 30-second intervals, stirring between each, for 2-3 minutes total.
Freezer Storage: Freeze in freezer-safe bags laid flat for up to 3 months. Thaw overnight in refrigerator before reheating.
Substitutions: Use chicken broth for a richer, non-vegetarian version
Substitute orzo with ditalini, small shells, or broken spaghetti pieces
Swap kale with spinach, Swiss chard, or collard greens
Shallots can replace onions Egg-Free Option: Skip the egg tempering step for a thinner, brothier soup. Add an extra tablespoon of lemon juice to boost citrus flavor.
Tempering Tip: The key to silky texture is adding hot broth to eggs very slowly while whisking constantly. Never rush this step to avoid scrambled eggs.
Serving Suggestions: Pair with crusty bread, simple green salad with lemon vinaigrette, or cucumber tomato salad. Warm serving bowls in low oven before serving for restaurant-quality presentation.Claude is AI and can make mistakes. Please double-check responses.