Seafood Avgolemono Soup with Lemon and Egg

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Greek soup combining delicate seafood with a creamy lemon-egg broth for a bright and silky finish. This Greek-inspired seafood recipe, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Greek cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: In a medium bowl, whisk together 3 beaten eggs and 1/3 cup fresh lemon juice until smooth.
  5. 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.
  6. 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.
  7. Step 7: Serve the avgolemono soup hot, garnished with additional lemon wedges if desired.

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