Pureed artichoke hearts in addition to eggs thicken this delectable version of the classic Greek soup, avgolemono. The lemony broth and rice remain as they do in the original. Wilted spinach adds extra color and nutrients.

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Bring broth and rice to a boil in a large saucepan over high heat. Reduce heat to a simmer and cook, uncovered, until the rice is very tender, about 15 minutes. Stir in spinach.

  • Place artichoke hearts, eggs and lemon juice in a blender; cover and puree. With the motor running, ladle about half of the rice mixture into the blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed mixture to the pan and cook, stirring constantly, until an instant-read thermometer registers 160 degrees F, reducing the heat as necessary to prevent the soup from boiling. Stir in dill and pepper.


Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat over low heat, without boiling.

Nutrition Facts

236.4 calories; protein 18.4g 37% DV; carbohydrates 31.6g 10% DV; exchange other carbs 2; dietary fiber 10.3g 41% DV; sugars 1.7g; fat 5g 8% DV; saturated fat 1.6g 8% DV; cholesterol 186mg 62% DV; vitamin a iu 6790.6IU 136% DV; vitamin c 24.7mg 41% DV; folate 155.5mcg 39% DV; calcium 128.5mg 13% DV; iron 3.3mg 18% DV; magnesium 58.8mg 21% DV; potassium 761.9mg 21% DV; sodium 1128.5mg 45% DV; thiamin 0.1mg 8% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Awesome...I added 7 oz. of aged asiago cheese it made a huge difference. Read More
Rating: 4 stars
I thought it was great and make it all the time. Great use for left over basmati rice. However I do use marinated artichoke hearts. Read More
Rating: 3 stars
This did not really work. Kind of bland and not very interesting. I would not bother to make it again. Read More