Hilopites soup (Χυλοπίτες σούπα)

A classic Greek soup that is made with hilopites which are small square egg noodles. They are cooked in a very simple broth made with water, olive oil and salt. Hilopites soup is often served with a generous sprinkling of grated mizithra cheese on top. The perfect simple soup to enjoy when the weather starts to get a little chilly, or when you need a bit of comfort in a bowl.

Growing up in a Greek home I remember that my parents would make their own hilopites.  They would spend the day with aunts and uncles making these noodles.  After the dough was made and the hilopites cut into small squares (all done by hand of course), they would place bed sheets, designated for this purpose, on all the beds in the house.  They would then spread the hilopites on the sheets, and leave them there, for hours until they dried.  During that time, our home would smell of dough and goodness.  I am hoping that my parents agree to make a fresh batch of hilopites with me, so that I can learn how it’s done…and then you can learn too!

You can consider this great soup like penicillin when you are feeling under the weather. In that regard, for me it is as good as chicken noodle soup or the Greek rice soup called Lapas – Greek boiled rice porridge.

Life is busy!  The kids are gearing up for mid-year exams, and the Christmas holidays are certainly keeping us on our no-time-for-a-pedicure toes.  Between work parties, Christmas decorating, holiday shopping, and of course, baking melomakarona, kourabiethes and koulourakia,

Why I love this recipe

Life is busy! Regular life constantly has me feeling that there is not enough time in the day.  Between work, school, feeding families and trying to grab some rest, its easy to realize that we all need some easy solutions in life. It may sound as though I am complaining…but I’m really not.  I am simply a realist, and I accept that sometimes, something’s gotta give.  That’s when super simple recipes, like this hilopites soup, come in to save the day!

Ready in about 15 minutes, these hilopites are a great, easy, and delicious way to satisfy hungry mouths.  It may not be the most well balanced meal, but it’s close (don’t hang your head in shame…you will notice your didn’t-have-time-for-a-pedicure feet, and be sad). Close is sometimes as good as it gets.  Just put out a dish of carrot sticks or some olives, and call it a day (speaking of days…what day is it?).

Key ingredients

A simple soup means simple ingredients. If you don’t count the water, you really only need 3 or 4 ingredients to make this soup.

Hilopites The small, square egg noodles are called hilopites, and they are of course a key ingredient for this hilopites soup. The noodles are delicious, which is why so little is needed to be added to this soup.

Olive oil I only use Greek olive oil in this soup recipe.

Salt A bit of salt goes a long way to highlight and bring forward the gentle flavours of this recipe.

Mizithra cheese – optional This grated cheese is made from sheep or sheep and goat milk. It is tangy, salty and really quite delicious. This is a classic ingredient in many Greek recipes.

How to make it

Truly, not much could be simpler than making this comforting soup.

Step 1
Bring your pot of water to a boil. Add the hilopites and turn the heat down to medium.  Cook, stirring regularly, until the hilopites are cooked and are a soft consistency. This should take approximately 10 minutes.

Step 2
Add the olive oil and salt to the pot. Mix well. Serve and sprinkle mizithra to each bowl of soup, if you are using it.

Helpful hints

You can usually find hilopites in Greek or Mediterranean grocery stores, and even on-line.  However, if you happen to be visiting Greece, or know someone who is, you can always ask them to forget the souvenir keychain and bring back some hilopites instead.  Hilopites from Greece, especially when home-made, are a luxurious treat.

You will notice that there is very little salt added to this soup. This is because mizithra itself is quite salty.  If you are like me, and like to add mizithra by the heaping handful, any extra salt may be too much.  Use your discretion, and your taste buds, and adjust the salt quantity to your liking.

Recipe substitutions

There are many ways to enjoy these lovely little egg noodles, and this simple soup, with the humblest of ingredients, is very popular in the Peloponnese.  Because of the simplicity of the recipe, using dry (aged) mizithra is really important.  Mizithra is a cheese made from goat or sheep’s milk, and whey. It can be hard to find however.  Therefore, as in other recipes, like spaghetti with olive oil and mizithra, you can always substitute equal parts parmesan and romano for the mizithra…but it won’t be the same.  It may still be delicious, but it will be a different delicious.

Storing and reheating

This soup will thicken slightly as it sits. Any leftovers should be kept in the refrigerator. If you will be enjoying your soup the next day simply add a little more water as you are heating it up. I usually warm it up on the stovetop, but you can use the microwave too.

Related recipes

If you’re looking for more amazing and super simple Greek soup recipes, I really think you will enjoy these:

Fide soup Similar to hilopites soup, this delicious recipe is made with fide noodles. They are similar to angel hair pasta or vermicelli.

Manestra soup Made with small pasta shapes (orzo is also popular) this soup is made with a tomato base. It is so good!

Hilopites with chicken For more substance, I like to make hilopites with chicken. It is a really hearty and rustic Greek meal.

This post may contain some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

SaveSave

Thanks for sharing!