Avgolemono Soup with Shrimp and Orzo

Name: Avgolemono Soup with Shrimp and Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek, American
Ingredients: 2 tbsp Olive Oil (additional to serve); 1 Yellow Onion (diced); 2 stalks Celery (diced); 1/2 tsp Salt (additional to taste); 3 cloves Garlic (minced or grated; I used 3 Trader Joes's frozen garlic cubes); 1 Lemon (zest and juice; divided); 1/2 tsp White Pepper (or black pepper); 5 cups Chicken Broth; 2 tbsp Fresh Dill (additional to serve); 1/2 cup Orzo (uncooked); 3/4 lb Shrimp (raw, peeled, deveined ); 2 Eggs

6 steps

Prep:10minCook:30min

A twist on the classic avgolemono soup with shrimp and orzo pasta instead of chicken and rice. Still lemony, creamy, and delicious!

Updated at: Thu, 21 Nov 2024 12:25:57 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories271.5 kcal (14%)

Total Fat12.5 g (18%)

Carbs16.2 g (6%)

Sugars4.3 g (5%)

Protein22.6 g (45%)

Sodium1735.4 mg (87%)

Fiber3.2 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 TbspOlive Oil

½ tspsalt

3 clovesGarlic

minced or grated, I used 3 Trader Joes's frozen garlic cubes

1Lemon

zest and juice, divided

½ tspWhite Pepper

or black pepper

5 cupschicken broth

2 TbspFresh Dill

additional to serve

½ cupOrzo

uncooked

0.75 lbShrimp

raw, peeled, deveined

2eggs

Instructions

Step 1

Heat olive oil in a Dutch Oven or large pot over medium heat. Add the diced onion and celery. Cook for 5 minutes until onion is translucent, stirring occasionally. Add 1/2 tsp salt and the garlic. Cook another 2 minutes, stirring often.

Step 2

Add the zest of 1 lemon and white pepper and cook for another minute. Pour in the chicken broth, fresh dill, uncooked orzo pasta. Bring to a boil and then lower the heat to medium. Cook for about 15 minutes or until the orzo is cooked. Stir occasionally.

Step 3

Once the orzo is cooked, add the shrimp and simmer for about 4 minutes to cook through.

Step 4

Meanwhile, beat the eggs in a small bowl. Whisk in the juice of half a lemon to the beaten eggs. Ladle about 1/2 a cup of hot broth from the soup into the eggs and whisk again.

Step 5

Pour the egg mixture into the soup and stir constantly to combine in order to not scramble the eggs. Squeeze in the juice of the other half of lemon.

Step 6

Divide among bowls to serve. Serve with additional fresh dill, olive oil, and chili crunch as desired.

View on Carol Bee Cooks

↑Support creators by visiting their site 😊