Rain, rain, go away!  Or, now that I have this soup and a mountain of clothes that need to be hung, perhaps you can stay awhile?

Avgolemono soup is way, way at the top of my list of favorite soups.  It’s creamy and lemony, filled with comfort, and brings back childhood memories of family trips to the Sponge Docks.  I always assumed it was super difficult to make from scratch, but after today it appears that my assumption was super wrong.  This soup is easy peasy!

FoodFash Spinach Avgolemono Soup Recipe (yield: 4 servings)

6 cups faux chicken broth (I used this one)

2/3 cup orzo, uncooked

2 teaspoons lemon zest

juice from 2 lemons

4 eggs

2 cups of frozen chopped spinach

Bring broth to a boil and add uncooked orzo and lemon zest, boiling for 7 minutes.  Beat eggs and lemon juice together and gradually add 1 cup of boiling broth to the mix while beating (I added 1/3 cup at a time).  Reduce heat to low and add the egg/lemon mixture back to the soup, stirring until blended.  Add the frozen spinach and cook until spinach is thawed.

Not only was making this soup way easier than I expected, it was also more my style than the restaurant version that traditionally contains chunks of chicken and zero greens.  This recipe is the perfect balance of light enough to keep you out of food coma zone, but hearty enough to keep you feeling full.

What meals do you crave on a rainy, gloomy day?