Greek Avgolemono Stew

"Posted this because of a to-die-for soup I recently made (see Sage's recipe #169328), 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."
 
Greek Avgolemono Stew created by Kumquat the Cats fr
Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Combine vegetable broth, chickpeas with liquid, rice and onions in large saucepan. Cover and bring to a boil over high heat.
  • 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.
  • Meanwhile, beat the eggs in a small bowl, add lemon juice and stir to combine.
  • 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.
  • Add the spinach and stir until wilted. Serve immediately.
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  1. Laughing in the Kit
    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!
     
  2. Yaffa
    Absolutely delicious! Both my husband and I rated it 10 out of 10!!! Thanks so much for sharing it.
     
  3. KrisLady
    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.
     
  4. Chef Kate
    So good and warming! I used homemade chicken stock (what I had on hand), lots of spinach, a good bit of sea salt, several grinds of black pepper, and a touch of hot sauce. The result is really good, soupy stew--easy to eat several portions--healthy enough to be guilt free. Thank you, Cat Friend!
     
  5. Pixies Kitchen
    We all enjoyed this so much, I added salt and pepper to mine and I was a little heavy on the spinach, I also used the chicken broth because I had it on hand. Thanks for posting such a great cold night recipe that was vegetarian.
     
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