Greek Avgolemono soup with orzo, white beans, and fresh dill

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Greek Avgolemono soup with orzo, white beans, and fresh dill

Greek Avgolemono soup with orzo, white beans, and fresh dill

Dairy-Free, Soy-Free, Vegetarian, No Added Sugar

2 Servings, 620 Calories/Serving

20–35 Minutes

Our vegetarian version of Greek avgolemono features all the comfort of hot broth and orzo plus the sunshine of egg yolks and fresh lemon juice. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces orzo
  • 1 cup vegetable broth
  • 1 or 2 organic shallots
  • ½ bunch organic broccoli leaves or other leafy greens (about 6 ounces)
  • 1 cup cooked white beans
  • 4 or 5 sprigs organic fresh dill
  • 1 organic lemon
  • 2 organic eggs

Nutrition per serving

Calories 620, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 400mg (17% DV), Total Carb. 77g (28% DV), Fiber 10g (36% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the orzo; heat the broth

Bring a large sauce pot of 4 cups [8 cups] salted water to a boil. Add the orzo and cook until just tender, 6 to 8 minutes. Set a fine-mesh strainer over another large sauce pot. Drain the orzo, reserving the cooking water in the second pot; set the orzo aside and wipe out the first pot. Add the vegetable broth to the reserved cooking water and bring to a simmer. Remove from the heat and cover to keep warm. While the water is heating and the orzo is cooking, prepare the vegetables. 


Prep and cook the vegetables

  • Peel and coarsely chop the shallots.
  • Remove any coarse stems from the broccoli leaves; coarsely chop the leaves.

In the same pot used for the orzo, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Stir in the shallots and cook until starting to soften, 1 to 2 minutes. Working in batches if needed, add the broccoli leaves, season with salt and pepper, and cook, stirring frequently, until the vegetables are just tender, 4 to 6 minutes. Remove from the heat and season to taste with salt and pepper. While the vegetables are cooking, prepare the remaining ingredients.


Prep the remaining ingredients

  • Rinse the white beans.
  • Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Save any remaining dill for another use.
  • Zest and juice the lemon, keeping the zest and juice separate. 
  • Crack the eggs into a medium heatproof bowl and season with salt and pepper. Using a fork or whisk, lightly beat until just blended.


Finish the soup

Bring the vegetable broth mixture to a simmer. In a slow stream, gradually whisk about 1 cup of the hot broth mixture into the bowl with the eggs until blended. Then whisk the egg mixture into the simmering broth mixture in a slow stream until incorporated. Stir in the orzo, beans, dill, and lemon zest and cook until heated through, 1 to 2 minutes. Remove from the heat, stir in 2 tablespoons [¼ cup] lemon juice, and season to taste with salt and pepper. 


Transfer the shallots and broccoli leaves to individual bowls. Ladle the soup over the vegetables, drizzle each serving with 1 tablespoon oil, and serve. 

Kids Can!
  • Measure the water for the orzo.
  • Time the orzo. 
  • Rinse the beans.
  • Juice the lemon. 
  • Drizzle the soup with oil.