7 Greek Soups You Absolutely Have to Try (With Recipes!)

So you’ve finally realized there’s more to Greek food than gyros and feta? Welcome. The soup scene is where Greek cuisine really flexes its comfort food muscles—and the best part? Most of these are super simple to make.

Let’s dive spoon-first into 7 incredible Greek soups, with easy recipes you can whip up even if your culinary skills peak at boiling water.

Avgolemono (Egg-Lemon Chicken Soup)

Creamy, tangy, cozy. The Beyoncé of Greek soups.

Ingredients:

• 1 whole chicken (or 2–3 chicken breasts/thighs)
• 8 cups water
• 1 cup rice (short grain preferred)
• 2 eggs
• Juice of 2 lemons (or more, you citrus queen)
• Salt & pepper
• Optional: fresh dill for garnish

Instructions:

1. Boil the chicken in 8 cups of salted water until fully cooked (around 45 mins if whole; 25 if pieces).
2. Remove chicken, shred it, and set aside. Keep the broth!
3. Add rice to the broth and cook until tender (about 15–20 mins).
4. In a bowl, whisk eggs + lemon juice. Now, here’s the trick: slowly add a ladle of hot broth to the egg-lemon mix while whisking (this prevents scrambled eggs—nobody wants breakfast soup).
5. Slowly pour the tempered egg-lemon mix back into the soup. Stir gently.
6. Add shredded chicken back in. Season with salt, pepper, and fresh dill if you’re feeling it.

Fasolada (White Bean Soup)

Hearty. Vegan. The soup that says, “I own a cast iron pan.”

Ingredients:

• 1 lb dried white beans (or 2 cans, rinsed)
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• ½ cup olive oil (yes, that much)
• 4–6 cups water
• Salt, pepper, oregano

Instructions:

1. If using dried beans, soak overnight and boil until tender. If canned, just rinse and move on.
2. Sauté onion, garlic, celery, and carrots in olive oil until soft.
3. Add tomatoes, beans, and water. Bring to a simmer.
4. Add oregano, salt, and pepper. Simmer for 30–40 minutes, until thick and everything is cozy.
5. Drizzle with more olive oil before serving. Because Greeks don’t play.

Psarosoupa (Greek Fish Soup)

Light, lemony, and makes you feel like you’re dining by the sea.

Ingredients:

• 1.5 lbs white fish (cod, sea bass, or tilapia work)
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, diced
• 1 celery stalk, chopped
• Juice of 2 lemons
• 1 egg (optional for avgolemono-style)
• Salt, pepper, bay leaf
• Olive oil

Instructions:

1. In a large pot, add a drizzle of olive oil and sauté onion, carrots, celery, and potatoes for 5 minutes.
2. Add water (about 6 cups), bay leaf, and bring to a boil.
3. Add fish, reduce to simmer, and cook for 20 minutes.
4. Remove fish, set aside. Debone if needed.
5. Optional: make avgolemono (egg + lemon + broth trick like in the first recipe) and stir in for creamy finish.
6. Add fish back in. Serve with extra lemon and crusty bread.

Trahanosoupa (Trahana Soup)

Tangy. Creamy. Slightly weird-sounding but delicious.

Ingredients:

• 1 cup sweet or sour trahana (get it at Greek/Mediterranean markets)
• 4 cups water or chicken broth
• 2 tbsp olive oil or butter
• 1 cup milk (optional, for extra creaminess)
• Salt & pepper
• Feta to crumble on top

Instructions:

1. In a pot, heat oil or butter, add trahana and stir for a minute.
2. Add liquid and stir well. Bring to a gentle boil.
3. Simmer for 15–20 minutes until it thickens into a porridge-like texture.
4. Optional: stir in warm milk toward the end.
5. Serve with crumbled feta and black pepper. Boom—Greek mac & cheese energy.

Magiritsa (Greek Easter Lamb Soup)

Adventurous eaters only. But worth it.

Ingredients:

• 1 lb lamb offal (liver, heart, etc.)
• 1 onion, chopped
• ½ cup rice
• ½ cup fresh dill, chopped
• 2 eggs
• Juice of 2 lemons
• Olive oil, salt, pepper

Instructions:

1. Clean and boil the lamb parts. Skim foam, simmer until tender (about 45 minutes), then chop finely.
2. In a clean pot, sauté onion in olive oil. Add chopped offal.
3. Add 6 cups water, bring to boil, add rice and simmer until cooked.
4. Add dill near the end. Season.
5. Make avgolemono (egg + lemon + broth) and mix it in at the end.
6. Eat, feel like you’ve been blessed by a Greek grandma.

Revithia (Chickpea Soup)

Minimalist. Magical. Basically soup therapy.

Ingredients:

• 1 lb dried chickpeas (or 2 cans, rinsed)
• 1 onion, chopped
• ¼ cup olive oil
• Juice of 1 lemon
• Salt, pepper, oregano

Instructions:

1. If using dried chickpeas, soak overnight, then boil until tender (can take an hour+).
2. In a pot, sauté onion in olive oil.
3. Add chickpeas, enough water to cover, and oregano.
4. Simmer for 30–40 mins. Season generously.
5. Stir in lemon juice at the end. Serve with a little more olive oil on top because you’re classy like that.

Giouvarlakia (Greek Meatball Soup)

Meatballs in soup? Don’t question it. Just go with it.

Ingredients:

For the meatballs:

• 1 lb ground beef (or mix with pork)
• ½ cup rice
• 1 egg
• 1 onion, grated
• Chopped parsley
• Salt, pepper

For the soup:

• 6 cups broth or water
• 2 eggs
• Juice of 2 lemons

Instructions:

1. Mix meatball ingredients and form into small balls.
2. Bring broth to a simmer. Gently add meatballs and cook for 30 minutes.
3. In a bowl, whisk eggs + lemon juice. Slowly temper with hot broth.
4. Stir avgolemono into soup. Do not boil after this or you’ll end up with scrambled egg soup.
5. Serve with a sprinkle of parsley and some good bread for dunking.

Final Thoughts: Soup Season is Year-Round in Greece

These soups aren’t just cold-weather food—they’re everyday staples in Greek homes. Whether you’re after something light and lemony or rich and filling, there’s a bowl with your name on it.

So put on your apron, channel your inner yiayia, and maybe throw on some Greek music while you cook. One bowl in, and you’ll get it: Greek soups are elite.