Total Time
Prep 10 mins
Cook 15 mins

Posted this because of a to-die-for soup I recently made (see Sage's Soupa Avgolemono), converted into a stew. A classic Greek dish from a vegetarian "minute meals" cookbook. Delicious, easy and fast. Serve with a simple tomato and feta salad. Use a top-quality broth if you can. As written it turns out like a soupy-ish stew. P.S. I like to cook the stew long enough so the eggs coagulate, so I would personally simmer for about 5 minutes after adding eggs.

Ingredients Nutrition


  1. Combine vegetable broth, chickpeas with liquid, rice and onions in large saucepan. Cover and bring to a boil over high heat.
  2. Stir in the carrots and reduce the heat so that the liquid boils gently. Cover and cook until the rice is tender but slightly firm to the bite, about 10-15 minutes.
  3. Meanwhile, beat the eggs in a small bowl, add lemon juice and stir to combine.
  4. Ladle 1/2 cup of the hot liquid from the stew into the eggs and stir. Still stirring, slowly pour the egg-lemon broth mixture into the stew. Reduce heat to low.
  5. Add the spinach and stir until wilted. Serve immediately.
Most Helpful

I really liked this recipe. Came together quickly and was tasty. I think adding some feta directly to the soup added the extra flavor I was looking for. Thanks for sharing!

Laughing in the Kitchen January 16, 2010

Absolutely delicious! Both my husband and I rated it 10 out of 10!!! Thanks so much for sharing it.

Yaffa January 30, 2009

This soup/stew was quite tasty! I will admit that I made a few minor adjustments. I had some leftover cooked veal which I browned, then I sauteed the onions, celery and carrot in the rendered fat before adding the stock, chick peas, some lemon zest and a little Greek oregano. I also added already-cooked rice with the spinach, just long enough to reheat. All in all, this was a fine recipe, and one I'd be happy to make again, with or without the addition of meat! Thank you.

KrisLady January 02, 2009