Description
This Lemony Greek Chickpea Soup is a vibrant and comforting Mediterranean-inspired dish featuring tender chickpeas, bright lemon, hearty orzo pasta, and nutritious kale, all simmered in a flavorful vegetable broth and finished with fresh dill. Perfectly balanced with protein-rich eggs for creaminess without cream, this soup makes a satisfying and healthy meal in just 35 minutes.
Ingredients
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
- 2 quarts (8 cups) lower-sodium vegetable broth (or chicken broth if not vegetarian)
Main Ingredients
- 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 Mixture
- 2 large whole eggs
- 2 egg yolks
- 1/4 cup fresh lemon juice, divided
Greens and Garnish
- 3 handfuls roughly chopped or shredded kale (or substitute spinach, Swiss chard, or escarole)
- 2 Tbsp. finely chopped fresh dill, plus more for garnish
Instructions
- Sauté the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Once hot, add the chopped onion, carrots, celery, and lemon peel strips. Cook for 10 minutes, stirring occasionally, until the vegetables are softened. Then add the minced garlic and cook for another minute until fragrant.
- Add Broth and Simmer: Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, add the rinsed chickpeas, orzo pasta, kosher salt, black pepper, and dried oregano. Reduce the heat to medium-high and let the soup simmer uncovered for about 10 minutes until the orzo is al dente. Then lower the heat to low and carefully remove 3/4 cup of the hot broth from the pot and set aside.
- Prepare Egg-Lemon Mixture: In a large bowl, whisk together the whole eggs, egg yolks, and freshly squeezed lemon juice. While whisking constantly, very slowly stream the reserved hot broth into the egg mixture to temper the eggs. This step is crucial to prevent the eggs from scrambling by gradually bringing them up to temperature.
- Combine and Finish Soup: While gently stirring the main pot of soup with a wooden spoon or ladle, slowly pour the tempered egg-lemon mixture back into the pot. Add the chopped kale and continue cooking on low heat for about 5 minutes until the broth slightly thickens and the greens are wilted. Remove and discard the lemon peel strips.
- Add Fresh Dill and Serve: Stir in the finely chopped fresh dill and adjust seasoning to taste if needed. Ladle the soup into bowls and garnish with extra dill, a sprinkle of cracked black pepper, and a drizzle of olive oil if desired. Serve warm.
Notes
- To keep the soup vegetarian, use vegetable broth. For a non-vegetarian version, chicken broth can be substituted.
- Tempering the eggs is essential to avoid curdling; pour the hot broth slowly into eggs while whisking constantly.
- Substitute kale with spinach, Swiss chard, or escarole as desired.
- You can use whole wheat or regular orzo for a different nutritional profile.
- Adjust salt and pepper according to your taste preferences.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
