Seafood Avgolemono Soup with Lemon and Egg
A comforting Greek soup combining delicate seafood with a creamy lemon-egg broth for a bright and silky finish. This greek-inspired seafood ready in about 40 minutes pairs shrimp, peeled and deveined, white fish fillets, cubed, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 8 oz shrimp, peeled and deveined
- 8 oz white fish fillets, cubed
- 6 cups chicken broth
- 1/2 cup orzo pasta
- 3 eggs, beaten
- 1/3 cup fresh lemon juice
- 1 medium carrot, diced
- 1 stalk celery stalk, diced
- 2 tbsp olive oil
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium carrot and 1 diced celery stalk, sauté for 5 minutes until slightly softened.
- Step 2: Pour in 6 cups chicken broth and bring to a gentle boil. Add 1/2 cup orzo pasta and cook for 8 minutes until tender.
- Step 3: Add 8 oz peeled and deveined shrimp and 8 oz cubed white fish fillets to the pot; simmer gently for 4 minutes until seafood is cooked through.
- Step 4: In a medium bowl, whisk together 3 beaten eggs and 1/3 cup fresh lemon juice until smooth.
- Step 5: Temper the egg-lemon mixture by slowly ladling about 1 cup of hot soup broth into the bowl while whisking constantly to prevent curdling.
- Step 6: Gradually pour the tempered egg-lemon mixture back into the soup pot, stirring continuously. Cook over low heat for 2-3 minutes until the soup thickens slightly and coats the back of a spoon. Season with 1 1/2 tsp sea salt and 1/2 tsp black pepper.
- Step 7: Serve the avgolemono soup hot, garnished with additional lemon wedges if desired.
Frequently asked questions
How long does Seafood Avgolemono Soup with Lemon and Egg take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Seafood Avgolemono Soup with Lemon and Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Seafood Avgolemono Soup with Lemon and Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Seafood Avgolemono Soup with Lemon and Egg for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Seafood Avgolemono Soup with Lemon and Egg?
Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
