Lemon Spinach Rice Soup
Tender rice and baby spinach nestle in a silky lemon-and-egg broth inspired by Greek avgolemono. Sweet onion, fresh dill, and a restrained touch of lemon make this vegetarian soup bright yet cozy enough for a cool autumn evening.
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Olive oil
2 Tablespoon
Bertolli Cooking Olive Oil
2%
Finely grated lemon zest
1 Teaspoon
Gourmet Garden Zesty Lemon Stir-In Paste
4%
Low-sodium vegetable broth
6 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
79%
Baby spinach
5 Ounce
Dole Baby Spinach Salad
100%
Yellow onion, finely diced
1 Cup
Diced Yellow Onions Fresh Cut In Store Daily
67%
Ground black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Fresh dill, chopped
2 Tablespoon
Simple Truth Organic® Baby Dill
23%
Long-grain white rice, uncooked
0.75 Cup
Riceland Extra Long Grain White Rice
15%
Large eggs
3 Each
Kroger® Grade A Large White Eggs
25%
Fine salt
0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Garlic, minced
2 Count
Garlic
20%
Fresh lemon juice
0.25 Cup
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- Low-sodium vegetable broth-6 cups
- Yellow onion-1 cup
- Garlic-2 cloves
- Long-grain white rice-0.75 cups
- Fresh lemon juice-0.25 cups
- Baby spinach-5 ounces
- Large eggs-3 each
- Olive oil-2 tablespoons
- Fresh dill-2 tablespoons
- lemon zest-1 teaspoon
- Fine salt-0.75 teaspoons
- Ground black pepper-0.25 teaspoons
Wash your hands and clean the work surface. Rinse the lemons, dill, and any spinach not labeled prewashed under running water; dry them and remove damaged portions. Dice the onion, mince the garlic, and chop the dill. Zest the lemons before juicing, measuring 1 teaspoon zest and 1/4 cup juice. Rinse the rice in a fine-mesh strainer under cold running water until the water runs mostly clear, then drain well.
Heat the olive oil in the saucepan over medium heat. Add the onion and cook for 6–8 minutes, stirring frequently, until soft and translucent without browning. Add the garlic and cook for 30 seconds.
Pour in the vegetable broth and add the salt and pepper. Bring to a boil, then stir in the drained rice. Reduce the heat to maintain a gentle simmer and partially cover. Cook for 15–18 minutes, stirring once halfway through, until the rice is tender but the grains remain distinct.
Stir in the spinach and simmer for 1–2 minutes, just until wilted. Remove the saucepan from the heat and let it stand for 2 minutes while you prepare the eggs.
Whisk the eggs in the heatproof bowl until completely blended, then whisk in the lemon juice and zest. Wash your hands after handling the eggs.
Keep eggs refrigerated until needed. After handling raw eggs, wash hands, the bowl, whisk, and any contacted surfaces before using them for ready-to-eat food.
Temper the eggs before adding them to the soup. While whisking continuously, drizzle 1/2 cup of hot broth from the saucepan into the egg mixture in a thin stream. Gradually whisk in another 1 1/2 cups of hot broth, adding it in three additions. Take mostly liquid rather than rice and spinach. The egg mixture should become warm and smooth, without visible cooked egg.
Slowly pour the tempered egg mixture back into the saucepan, stirring the soup continuously. Return the pan to low heat and cook gently, stirring along the bottom, until the soup reaches 160°F (71°C) on an instant-read thermometer, approximately 2–5 minutes. Check the temperature after stirring thoroughly, without letting the probe touch the pan. Do not let the soup boil.
Use a clean instant-read thermometer to verify the finished soup reaches 160°F (71°C); appearance alone is not a reliable safety check.
Remove from the heat immediately and stir in the dill. The broth should look lightly creamy and silky rather than thick like a sauce. Divide the soup among four bowls and serve promptly.
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