Lemony Tortellini Soup with Spinach and Dill Recipe

This recipe is bouncy and light, but calming and full of flavor. It’s based on Avgolemono, a family of Greek soups (and sauces) in which the broth is thickened with egg and lemon juice. Eggs and lemon are a classic pairing that is also common in Turkish, Balkan, Arabic, Italian and Sephardic Jewish cuisine, among others. Since much of the flavor in the final dish comes from vegetable broth, make sure you use one that you like: Homemade is ideal, but if that’s not possible I like Better Than Broth. You can also use boxes of broth from the store or stock cubes – just follow the directions on the packaging. A good rule of thumb is to add 1 less stock cube than recommended and then taste before adding the final cube – some brands can be quite salty! (In the worst case scenario, however, you can always dilute your soup with a little water.) While ripe spinach retains a better texture, you can also use baby in a pinch. – Sarah Jampel

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