Lemon Pastina

Avgolemono a.k.a Greek Lemon Soup meet pastina

If you’re familiar with Avgolemono, you know just how rich and bright it is, making it the PERFECT soup for winter. This Lemon Pastina captures its essence with its creamy, luscious texture and bright citrus flavor, complemented by a hint of dill. This easy, and I mean easy, pastina dish is ready in under 30 minutes and is sure to be a staple on repeat all winter long. This Italian meets Greek pastina recipe is great to make for yourself, a loved one, and perfect for kids (sick season is upon us).

WHAT IS AVGOLEMONO / GREEK LEMON SOUP?

Since the flavors of this lemon pastina are inspired by the iconic Avgolemono, it’s important to understand what exactly Greek lemon soup is. Avgolemono is the soup I make when I’m sick, with a bright and zesty lemon flavor, thickened and enriched with egg, and finally rounded out with herbaceous fresh dill. Rice and chicken are often added, making it a comforting and filling soup, especially in the colder months.

It’s one of those soups I have on repeat every two weeks from September to March. It’s a little garlicky, with a bright pop of flavor that warms you through and through. This pastina dish uses the same ingredients and techniques but takes even less time to make. Yet, it’s just as satisfying—if not more so—than the original.

WHAT YOU’LL NEED FOR LEMON PASTINA

6 ingredients – it doesn’t get easier than this. (7 if you count olive oil)

• Pastina – Pastina refers to any small pasta that is smaller than 1/4 inch, so yes, orzo is technically a type of pastina. While I don’t recommend orzo for this recipe, it will work. My absolute favorite is Acini di Pepe, which are small, peppercorn-shaped balls. They have a great mouthfeel and texture, even if they’re cooked slightly past al dente. Other good options include stelline or even Barilla’s “pastina.”
• Garlic – Fresh only!
• Chicken Broth – Choose a good-quality chicken broth. Personally, I’m not a big fan of boxed broths, so I make my own using Better Than Bouillon Roasted Chicken flavor, allowing me to control the intensity.
• Lemon – Fresh only, please! Don’t use bottled lemon juice. This recipe calls for 1 to 1 1/2 lemons. If you’re a lemon lover, go ahead and add the full amount.
• Egg – The egg is key to this recipe, contributing not only to the texture but also to the flavor. Adding the egg is the trickiest part, so be sure to follow the instructions closely.
• Dill – Just a small amount is added, but it’s absolutely essential. The dill cuts through the tartness of the lemon, rounding out the dish. My mother once made the original Avgolemono on the site
• Olive Oil

HOW TO MAKE LEMON PASTINA

Saute the Base – In a pot over low to medium heat, drizzle in approx. 1 tbsp of olive oil. Once hot, add the minced garlic and cook until it’s soft and fragrant, about 1-2 minutes. Do not to let it brown—if it starts to brown, the heat is too high. Next, pour in the chicken broth and add the lemon juice. Bring the pot to a simmer.

Incorporate the Egg – Patience is your friend. Rushing this step can result in egg drop soup instead of a smooth broth. You need to temper the egg before adding it to the pot. If you’ve never tempered eggs before, it simply means slowly bringing the egg up to temperature before adding it in.

For this step, I like to use a ladle or small measuring cup, but use whatever you have on hand. Beat the eggs in a large container or measuring cup. Slowly—and I mean slowly—drizzle in the hot soup while continuously beating the eggs. The drizzle should be tiny, almost a trickle. Keep doing this until you’ve added about 2 cups of soup. The whole process will likely take 2-4 minutes. If it takes less time you are probably doing it too quickly.

Cook the Pastina – Add the pastina to the pot adjusting the heat to low. Cook until al dente, but be aware that it will take longer than the package instructions because we’re maintaining low heat. The broth should be gently simmering—never reaching a rolling boil. Stir a few times per minute to prevent the pasta from sticking to the bottom of the pot (this will happen with enamel-coated cookware ad sometimes stainless steel).

By the time the pasta reaches al dente, the consistency should be slightly loose. If it’s too loose, don’t worry—the pasta will continue to absorb liquid. If it’s not loose enough, simply add more broth, 1/4 cup at a time. Add in the dill at the last minute and serve immediately.

Want to make this a bit more substantial without any additional work? Add rotisserie chicken for a pop of protein. 0 work and it won’t take away from the wonderful lemony dill pastina you just whipped up.

RECIPE VIDEO

STORING/REHEATING

This is truly a dish you need to eat immediately and fresh. The longer this dish sits the thicker and lumpy it will become. If you do have leftovers they can be stored in an airtight container in the fridge for 2-3 days. Do not reheat in the microwave; instead, place the dish in a small pot with a splash of broth over low heat. Stir every minute or so, and remove the dish once it is warmed throughout.

If you are looking for more pastina recipes check out this Spicy Tomato Pastina, or hop on over to my Instagram for more recipes.