Greek Style Egg and Lemon Soup (Avgolemono) Recipe Ingredients:

• 2 -3 eggs
• Broth (usually chicken)
• 1 -2 lemons lemon juice

Instructions to Make Greek Egg and Lemon Soup:

To make the soup, use 2 or 3 eggs, or only the egg yolks. The most sensitive part of an egg is the white, because heat cooks it much more rapidly than egg yolks.

To avoid this problem, work as follows:

Prepare a simple soup, a bouillon broth, for example. Remove from the fire and let stand.

Squeeze the juice of 1-2 lemons.

Separate the egg whites from the yokes. Beat the whites on high speed in a large mixing bowl until soft peaks form. Add the yokes one at a time, beating on low speed. Add the lemon juice and beat on low until well combined.

Take one ladleful of broth from the soup and add to the beaten eggs.

Beat well with a fork and gradually pour the mixture into the soup, stirring constantly.

The egg yolks can be beaten separately from the white, combining them afterwards to add to the soup, stirring all the while.

Typically, rice, orzo, pastina, or tapioca are also cooked in the broth before the mixture of eggs and lemon is added. Its final consistency varies from near-stew to near-broth.

Gluten Free Notes – If you are following a gluten free diet, use gluten free pasta or rice and omit the flour from the recipe. 

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Greek Style Meatball Soup (Youvarlakia Avgolemono) Recipe Ingredients:

• 1 recipe keftedes
• 1/2 cup uncooked medium-grain rice
• 6 cups hot water
• 1 recipe avgolmono sauce
• Fresh, chopped parsley – to garnish

Instructions to Prepare Greek Meatball Soup:

When making the keftedes, add uncooked rice to the meat and then cook the meatballs as usual.

Place the meatballs in a medium stockpot. Pour hot water over the meatballs and cover the pan. With the heat on medium, bring the water to a boil. Set the heat to low and simmer for thirty minutes.

Using two cups of the broth, prepare one recipe of avgolemono sauce. Mix the sauce in with the broth and meatballs. Serve the soup right away. Garnish each portion with fresh, chopped parsley if desired.

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Ingredients:

• 1 lb. yellow split peas
• 2 onions
• 4 tablespoons olive oil, divided
• 1 lemon
• Pinch of Salt
• Fresh dill, to garnish

Instructions to Make Yellow Split Pea Soup:

Wash and cover peas and cold water. Bring the water to a boil. Peel and quarter one of the onions. Add it to the pot and simmer it together with the beans for an hour until the beans are soft.

Drain the peas in a strainer. Meanwhile, peel and chop the remaining onion and saute on medium heat in 1 tablespoon of olive oil for five minutes. Add the peas and another tablespoon of olive oil and saute on medium-low heat for five minutes, stirring occasionally.

Transfer the peas to a serving bowl, sprinkle with 2 tablespoons of olive oil, the juice of one lemon, and a pinch of salt. Sprinkle with chopped, fresh dill, just before serving, if desired.

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Fasolada (White Bean) Greek Soup Recipe Ingredients::

• 1 lb. white beans
• 1 cup canned or fresh tomatoes
• 1/2 cup tops, chopped celery
• 2 finely chopped onion
• 2 tablespoons chopped, fresh parsley
• 3 small, diced carrots
• 1/2 cup olive oil
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper, or to taste
• 3 tablespoons fresh chopped herbs, such as parsley or chives

How to Prepare Fasolada Greek (White Bean) Soup:

Wash the beans well and let them soak in a medium bowl filled with water.

In the morning drain off the water and put in a saucepan with 8 cups of cold water.

Bring to a boil on medium-high heat, reduce heat and allow to simmer for 1 hour on low heat.

Add remaining ingredients and cook gently for about an hour or until the beans and vegetables are tender. Garnish with fresh chopped herbs, if desired.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

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Greek Tomato Soup Ingredients:

• 1/3 cup olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped fine
• 1 stalk carrot, chopped fine
• 2 cloves garlic, chopped
• 2 1/2 pounds fresh tomatoes
• 8 cups water
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 cup orzo or 3/4 cup rice (If following a gluten free diet, stick with rice or gluten free orzo)

How to Make Greek Tomato Soup:

Add the olive oil to a large stock pot. Heat the oil over medium and then add the chopped onion. Saute the onions for about 10 minutes, or until the onions are soft and translucent. Add the chopped celery and carrot and saute for another five minutes.

Reduce the heat to low and add the chopped tomatoes. Cook the tomatoes with the pot uncovered for 30 minutes. The tomatoes should begin to break apart. Add the water, oregano, and salt and cover the pot. Bring the soup to a boil on high heat and then simmer it on low for 30 minutes. Add the orzo or rice and simmer the soup for another 20 minutes. If not serving this soup right away, let it cool on the stove for about 45 minutes and then refrigerate it until you’re ready to eat it.

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Fakes

Lentil Soup Ingredients:

• 1/2 lb. lentils
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 whole garlic cloves, peeled
• 2 teaspoons salt
• 1 bay leaf
• 3 tablespoons vinegar
• Parsley, to garnish (if desired)

Directions to Prepare Greek Lentil Soup:

Wash the lentils and soak in warm water for 2 hours. Drain and set aside

Add olive oil to a large stock pot. Saute onions on medium-high heat for 5 minutes, or until the onions soften and become glassy.  Add 6 cups water, garlic cloves, lentils, salt, and bay leaf to the stock pot.

Cover the pot and bring the mixture to a boil on medium heat. Set the heat to low and simmer the soup for 45 minutes. Ladle the soup into bowls and garnish it with a sprinkle of vinegar, if desired. You may also garnish each bowl with some chopped, fresh parsley if desired.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

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Greek Easter Soup Recipe Ingredients:

• Liver, lungs, heart and intestines of a young lamb
• Salt
• Juice of one lemon
• 5 finely chopped chives
• 1/2 cup butter
• 1/2 bunch chopped dill
• Pepper
• 6 tablespoons rice
• Egg and lemon sauce

Instructions to Prepare Greek Easter Soup (Margaritsa):

Wash liver, lungs and heart. Wash the intestine and turn it inside out, using a pencil. Rub it with salt and lemon juice and wash thoroughly.

Bring to boil 7 cups water and put in the liver, lungs, heart and intestine. As it begins to boil, remove the scum that forms on top, add salt and simmer for 30 minutes.

Drain meat and cut into very small pieces.

Sauté chives in the butter, in a saucepan, until soft. Add chopped meat, dill, and pepper. Cook, stirring for a few minutes.

Add the stock and simmer for 25 minutes.

20 minutes before serving time and add rice. Remove from heat and prepare egg and lemon sauce.

Add to soup, stir well and serve very hot.

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• 1 pound dried chickpeas
• 2 tablespoons baking soda
• 2 medium onions, chopped
• 1/2 cup olive oil
• salt
• 1 Lemon
• 10 cherry tomatoes, quartered (optional)
• Fresh Greek herbs, to garnish (optional)

Instructions to Make Greek Style Chickpea Soup:

Cover the chickpeas with warm water and leave overnight to soak. Sometime during the next day, drain the water and add the chickpeas to a mixing bowl. Sprinkle with the baking soda.

Let the chickpeas sit for an hour. After the hour is up, rub the chickpeas lightly with your hands to loosen the skins. Rinse the chickpeas well in a strainer and then place them into a saucepan.

Add about four cups of cold water and bring the water to a boil. Remove any debris that floats to the top. Add the onions, cover the saucepan, and simmer the mixture for 2 hours, or until all the ingredients are tender. Continually check the chickpeas to make sure the water level is still adequate enough to make it a soup consistency. If it isn’t add more.

After two hours, add the olive oil, salt, and optional cherry tomatoes. Cover the saucepan again and simmer the ingredients for an other five minutes or so. Add lemon juice and garnish with the optional fresh herbs just before serving.

Using canned chickpeas: If you don’t want to use dried chickpeas, use 4 cans instead. That way, you won’t need to soak the beans and can eliminate a step! Strain them into a strainer and rinse with water to remove the scum. Add the chickpeas to a saucepan with four cups of cold water and continue the rest of recipe as it is written.

** This recipe contains olive oil, so this recipe won’t be suited for a strict fast.

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Greek Style Cabbage Soup (Laxanosoupa) Recipe Ingredients:

• 1/3 cup Greek olive oil
• 1 medium onion, chopped
• 2 whole carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, peeled and minced
• 2 medium potatoes, peeled and chopped
• 1 small head cabbage, chopped
• 8 cups water
• 1 teaspoon dried Greek oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt plus more, to taste
• Pepper, to taste
• Juice of 1 fresh lemon
• Chopped, fresh parsley, to garnish

How to Prepare Greek Cabbage Soup:

Add oil to a large soup pan and set the heat to medium. Add the onions and saute for about five minutes, or until translucent. Add the celery and carrots and saute for another five or six minutes, or until the carrots just begin to get soft. Add the garlic cloves and potatoes and saute until the potatoes begin to soften. Add the cabbage, water, oregano, thyme, salt and pepper and set the heat on medium-high. Cover the pan and let the soup come to a boil. When it does, drop the heat to about two or three and simmer the soup for about one hour, until all the vegetables are soft. Add the fresh lemon juice and fresh parsley just before ladling the soup into bowls.

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Greek Style “Monk” Onion Soup (Monarcho Soupa) Recipe Ingredients:

• 1/4 cup plus 2 tablespoons Greek olive oil
• 3 large onions, cut into quarters and sliced thin
• 4 cups plus 2 tablespoons water
• Salt, to taste
• Pepper, to taste
• 2 slices whole grain bread, crusts removed and cut into 1/2-inch pieces – use gluten free bread if following a gluten free diet
• 4 tablespoons fresh, chopped parsley, to garnish

How to Make Greek Onion Soup:

Add 2 tablespoons of the olive oil to a large soup pot and set the heat to low. Add the onions and saute for about 20 minutes, stirring occasionally so the onions don’t stick or turn color. You don’t want the onions to caramelize. Sprinkle 2 tablespoons of water over the onions and stir. Cover the pot and cook for an additional 50 minutes, removing the lid occasionally to stir the onions. Add 4 cups of the water, salt, and pepper and bring the mixture to a bowl, covered, over medium heat. Simmer the soup on low once it bowls for 15 minutes.

While the soup is simmering, add 1/4 cup of the olive oil to a skillet and set the heat to medium. Add the bread cubes and fry until all sides of the bread cubes are golden brown color. Remove the bread from the skillet and drain on paper towels.

To serve the soup, add bread cubes equally to four soup bowls. Ladle soup into the bowl in equal amounts. Garnish with parsley (about 1 tablespoon per bowl) and serve immediately.

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Greek Style Milk Soup (Matsi me Gala) Recipe Ingredients:

• 4 cups water
• Salt, to taste
• 1/2 pound hilopites, orzo, or other pasta (fresh, if you can find it) – choose gluten free if following a gluten free diet
• 4 cups milk (goal milk is traditional, but any milk can be used)
• 3 tablespoons Greek olive oil

Directions to Prepare Greek Milk Soup:

Add the water to a large pot and add a generous pinch of salt. Bring the water to a boil on high heat with the pot covered. Add the noodles and cook according to the package directions.

While the noodles cook, add the milk to another saucepan and heat gently over medium-low heat. Once the pasta is cooked about 3/4 of the way, add the heated milk to the large pot with the pasta and stir. Cook the ingredients together the rest of the way. Add olive oil just before serving.

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Greek Style Fish Soup (Psarosoupa Avgolemono) Recipe Ingredients:

• 1/4 cup olive oil
• 1 large onion, peeled and quartered
• 2 carrots, peeled and quartered
• 2 stalks celery, quartered
• 3 1/2 lbs. fish, bone in
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs
• 1/2 cup rice
• Fresh, chopped parsley to garnish

Directions to Make Greek Fish Soup:

Add the olive oil to a large soup pot and set the heat to medium. Add onions, celery, and carrots and saute together for about 3 minutes.

While the vegetables are sauteing, clean and wash the fish. Pat it dry with a clean cloth or paper towels. Sprinkle the fish with salt and pepper and then add the fish to the pot.  Fill the pot with water so that the fish is completely covered, just make sure there are at least 8 cups of water in the pot.

Cover the pot and bring the contents to a boil on high heat. Once the water begins to boil, set the heat on low and simmer it for 45 minutes. Remove the fish and lay it on a platter.

Strain the broth through a colander and back into the pot. Add the rice and stir with a fork. Cover the pot and cook the rice and the broth together on medium heat until the rice is cooked all the way through.

When the rice has cooked, beat 2 eggs, slowly adding the juice of 1-2 lemons and some broth from the pot and pour the mixture in the pot, stirring constantly, over low heat.

Once the soup is cooked, you can either serve the fish separately or remove the meat from the bones and put the eat back into the soup.

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 Greek Soup With Cornmeal and Greens (Tsorvas) Recipe Ingredients:

• 6 tablespoons Greek olive oil
• 2 medium onions, chopped
• 2 garlic cloves, chopped
• 1 pound mixed greens, such as spinach and Swiss chard
• 1 cup chopped, fresh mixed herbs, such as parsley and fresh mint
• 6 cups broth, such as chicken or vegetable broth
• 1 cup polenta
• Salt, to taste
• Pepper, to taste
• 2 tablespoons chopped, fresh parsley (to garnish)

Directions to make Greek Cornmeal Soup:

Pour the olive oil into a large soup pot and set the heat to medium. Add the onions and saute until the onions are soft. This should take about five minutes. Add the garlic cloves and saute for another minute. Add the mixed greens and saute for 5 minutes, or until the greens reduce down. Stir in the broth and polenta, cover the pot, and bring the mixture to a boil over medium. Reduce the heat to low and simmer for about 30 minutes. Add the salt and pepper just before serving. Garnish each bowlful with fresh parsley.

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• 1/2 cup uncooked, short grain rice (like Arborio)
• 1 clove garlic, peeled and minced
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon salt
• 2 quarts water
• 1 cup sesame paste (tahini)
• 1/4 cup lemon juice
• 10 Kalamata olives, pitted and chopped
• Chopped fresh herbs, such as basil, chives, parsley, or oregano (to garnish)

Instructions to Prepare Greek Sesame Soup:

Add the rice, garlic, tomato paste, bay leaf, salt, and water to a large pot. Cover the pot and bring it to a boil over medium high heat. When the mixture begins to boil, lower the heat and remove the cover. Simmer the mixture for 15 minutes.

While the mixture simmers, add the tahini and lemon juice to a medium-sized bowl and stir it together. After the rice is tender, ladle 1 cup of the hot liquid into the medium bowl with the tahini and lemon juice and whisk together well until the mixture is smooth.

Pour the tahini mixture into the soup mixture and heat it over medium, uncovered, until it begins to boil again. Turn the heat off after this happens and ladle it into bowls so that you can serve it immediately. Garnish each bowl with some of the chopped olives and fresh herbs.

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Greek Style Bread Soup Recipe Ingredients:

• 1 loaf of stale, crusty bread (use gluten free bread if following a gluten free diet)
• 10 cups water
• 12 peeled garlic cloves
• 2 teaspoons salt
• 1 cup olive oil
• 2 tablespoons red wine vinegar
• 1 medium cucumber, peeled and finely chopped
• 2 tablespoons fresh, chopped parsley
• 2 tablespoons capers, coarsely chopped
• 2 tablespoons fresh mint leaves, shredded

How to Make Greek Style Bread Soup:

Slice the bread if it isn’t already, and then cut each slice into four pieces. If bread is extremely stale, just do your best to cut it into small pieces. Add the slices to a large bowl and pour the water over it. Let the bread soak for about 10 minutes, or until soft.

Place the garlic on a cutting board and sprinkle with the salt. Chop the two together using a sharp knife.

Remove the bread from the water and squeeze it a little bit. Pulse the bread in batches using a blender until it’s pureed and transfer to another large bowl. Stir in the garlic mixture, olive oil, and red wine vinegar. Stir in the cucumber and parsley and sprinkle with the capers and parsley just before serving.

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Greek Style Pasta Soup from Chios (Trahanasoupa Chiotiki) Recipe Ingredients:

• 5 cups stock, such as chicken or vegetable
• 1 tablespoon tomato paste
• 1/3 cup finely chopped tomato
• 2/3 cup Chios pasta (or any pasta such as orzo, broken spaghetti, rotini, or even noodles) – use gluten free pasta if following a gluten free diet
• 1/2 teaspoon red pepper flakes
• 1/4 cup Greek olive oil
• 2/3 cup crumbled feta cheese
• Salt, to taste
• Chopped, fresh parsley, to garnish

How to Prepare Noodle Soup From the Greek Island of Chios:

Add the chicken stock to a soup pot and set the heat to medium-high. Whisk in the tomato paste using a large whisk and then stir in the fresh tomato. Bring the stock mixture to a boil with the pan covered and then add the pasta and red pepper flakes. Reduce the heat to a simmer and cook for an additional twenty minutes with the pan covered. After the twenty minutes is up, stir in the olive oil. Remove the soup from the heat and let it cool for about five minutes. Stir in the feta and immediately spoon the soup into bowls. Garnish each bowl with the chopped, fresh parsley.

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Greek Style Cod Soup (Kakavia me Bakaliaro kai Avgolemono) Recipe Ingredients:

• 1/2 cup Greek olive oil
• 1 large onion, chopped
• 3 stalks celery, chopped
• 1 pound salt cod, soaked in cold water for 2 hours and then shredded
• 1 cup long grain rice
• 6 cups water
• 1 recipe avgolemono
• 2 tablespoons fresh, chopped parsley

How to Prepare Greek Cod Soup With Egg and Lemon:

Pour the olive oil into a large skillet. Set the heat to medium and saute the onion and celery until the onion is soft. Stir in the salt cod, rice, and water. Cover the pot and bring the mixture to a bowl. Once it boils, set the heat to low and simmer for 20 minutes.

Reserve about two cups of the liquid and prepare the avgolemono as directed. Slowly stir the prepared avgolemono into the soup pot so that the ingredients are well combined. Garnish with parsley just before serving.

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Greek Style Vegetable Soup (Hortosoupa) Recipe Ingredients:

• 2 tablespoons Greek olive oil
• 1 large onion, chopped
• 3 medium carrots, peeled and chopped
• 6 celery stalks, cleaned and chopped
• 1 large can (about 28-30 ounces) diced tomatoes
• 1 1/2 pounds potatoes, washed, peeled, and chopped
• 10 cups water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons dried Greek oregano
• 2 tablespoons fresh, chopped parsley (to garnish)

How to Make Greek Style Vegetable Soup:

Pour the olive oil into a large soup pot and set the heat to medium. Let the oil warm for about a minute and then add the chopped onion, carrots, and celery. Saute until the onions are soft – this should take about 5-7 minutes. Add the tomatoes, potatoes, water, salt, pepper, and oregano. Cover the pot and raise the heat to medium-high until the mixture comes to a boil. When it boils, reduce the heat to low and simmer until the potatoes become soft and the ingredients are cooked all the way through. This should take about an hour. When ready to serve, ladle the soup into bowls and garnish with the parsley.

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Greek Style Mussel Soup Recipe Ingredients:

• 3 cups dry white wine
• 3 cups filtered water
• 6 garlic cloves, peeled and chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon powdered saffron or 1 generous pinch of the threads
• 1/2 teaspoon salt
• 4 pounds of mussels, washed and thoroughly scrubbed
• 3/4 cup heavy cream
• 1/2 teaspoon lemon juice
• 1/4 cup fresh parsley leaves

Instructions on How to Make Greek Style Mussels Soup:

Add the wine, water, garlic, thyme, saffron, and salt to a large soup pot and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes while the pot is uncovered. Your goal is to make sure that the garlic is cooked all the way through and that the wine starts to lose some of its pungent scent.

Add the mussels to the pot and simmer, covered, over high heat, or until the mussels get firm and the shells begin to open. This should take another 10 minutes.

Remove the mussels from the pot using a slotted spoon. Be sure to throw away any mussels that didn’t open. Stir in the cream, lemon juice, and parsley leaves and then pour the broth over the mussels. Serve the soup right away.

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Greek Style Shrimp Soup (Soupa me Garides) Recipe Ingredients:

• 1 lb. shrimp
• 1 leek
• 1 -2 carrots
• 1 stalk celery
• 2 tablespoons vinegar
• Butter
• 1 1/2 tablespoons flour
• 1 egg yolk
• a touch of sweet Mavrodaphne or Madera Red Wine
• Salt
• Pepper
• Croutons
• 1 tablespoon tomato paste
• 1 small can mussels

Directions to Prepare Greek Shrimp Soup:

Put 2 tablespoons of vinegar, 1 tablespoon of tomato paste and the salt in a pot of water. Bring to a boil and add the shrimp. Let boil for 8 minutes if they are small, 12 minutes is large.

Remove from the fire and let cool in their own water. Strain the broth through a sieve and into another pot.

Clean the shrimp and remove their tails. Put a pot containing 4 tablespoons of butter on the fire.

Slice 1 leek, 1 to 2 carrots and a little celery, wash, then add to the pot, stirring with a wooden spoon, until well browned.  Add the flour.  Still stirring, add the shrimp broth and let boil about 15 minutes.

Bring the mixture to a boil again and add thickened flour, beaten egg yolk. Add 1/4 cup of the wine and a little pepper.

Cut the tails in small pieces and add them to the soup along with the mussels. Garnish each bowl with croutons, if desired.

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