Pork and Celery Avgolemono

Experience the comforting and zesty flavors of Pork and Celery Avgolemono, a Greek-inspired soup that's both hearty and refreshing. This one-pot dish brings together tender chunks of seared pork shoulder, aromatic celery, and velvety long-grain rice in a rich, lemony broth, thickened with a classic avgolemono (egg-lemon) mixture for a silky finish. Infused with hints of garlic, oregano, and freshly ground black pepper, this recipe combines Mediterranean warmth with a bright citrus tang. Perfect for cozy weeknight dinners or an elegant starter, it's ready in just over an hour and crowned with a sprinkle of fresh parsley for a burst of color and flavor. Serve this vibrant, protein-packed meal with crusty bread for a truly satisfying experience.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 g pork shoulder (cut into 1-inch cubes)
• 2 tbsp olive oil
• 1 medium yellow onion (finely chopped)
• 5 stalks celery stalks (cut into 2-inch pieces)
• 3 garlic cloves (minced)
• 1 L chicken stock
• 100 g long-grain rice
• 2 large eggs
• 2 large lemons (juiced)
• 1 tsp dried oregano
• 1 tsp (or to taste) salt
• 0.5 tsp (or to taste) black pepper (freshly ground)
• 2 tbsp fresh parsley (chopped, for garnish)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 2

Once the oil is hot, add the pork cubes and sear them for 5-6 minutes until browned on all sides. Remove the pork from the pot and set aside.

Step 3

In the same pot, add the chopped onion and cook for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic and cook for another 1-2 minutes, being careful not to let it burn.

Step 5

Return the pork to the pot and add the celery pieces, chicken stock, and oregano. Stir well, then bring the mixture to a gentle boil.

Step 6

Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the pork is tender and the celery is softened.

Step 7

Add the rice to the pot, stir, and continue to simmer uncovered for 12-15 minutes, or until the rice is fully cooked.

Step 8

In a medium bowl, whisk together the eggs and lemon juice until smooth and frothy.

Step 9

Slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.

Step 10

Gradually stir the tempered egg-lemon mixture back into the pot while stirring continuously. Let it cook gently for another 2 minutes—do not let it boil.

Step 11

Season the avgolemono with salt and freshly ground black pepper to taste.

Step 12

Turn off the heat and let the dish sit for 5 minutes to thicken slightly.

Step 13

Ladle the Pork and Celery Avgolemono into bowls, garnish with chopped parsley, and serve immediately. Enjoy!

Nutrition Facts

Serving size	(2607.8g)

Amount per serving	% Daily Value*
Calories	2207.9

Total Fat 149.4g	0%
Saturated Fat 42.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 782mg	0%
Sodium 3588.3mg	0%
Total Carbohydrate 75.0g	0%
Dietary Fiber 11.9g	0%
Total Sugars 20.0g
Protein 148.3g	0%

Vitamin D 82IU	0%
Calcium 449.7mg	0%
Iron 13.7mg	0%
Potassium 3273.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 26.5%

Carbs: 13.4%