Avgolemono (Egg Lemon Soup)

Total Time
40mins
Prep 10 mins
Cook 30 mins

The first time I tried this in a restaurant I didn't like it, but it sure does grow on you. It's easy to make and I like it as a starter soup during a company meal.

Ingredients Nutrition

  • 8 cups chicken stock
  • 2 tablespoons chopped fresh dill
  • 12 cup rice (or orzo pasta)
  • 4 large eggs, beaten lightly
  • 14 cup freshly squeezed lemon juice
  • salt and pepper

Directions

  1. In a large saucepan, bring the stock, with the dill added, to a boil.
  2. Add rice (or orzo, which is a rice-shaped pasta); reduce heat and simmer, covered, for about 15 to 20 minutes-- just until the rice is tender but still firm.
  3. In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly.
  4. Once combined, slowly pour this mixture back into the soup-pot.
  5. Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened.
  6. Remove from heat and stir in lemon juice; taste and add salt and pepper.
  7. Serve immediately.
Most Helpful

Avgolemono has always been one of my favorite types of soups. It may be easy to make and only simple ingredients, but it is fabulous. It is a soothing, feel-better soup, even if you're not sick. Way better than chicken noodle, I think. I made this just as written using the orzo. To me the orzo is the best match for this soup. Loved the dill. Thanx for posting!

*Parsley* December 31, 2011

Simple and delicious! I lived in Greece for many years and this is as good if not better than what I ate there. I used low-sodium chix stock and 'fideos' instead of orzo. Best thing for an upset and/or delicate stomach.

montevinas December 09, 2009

I love egg lemon soup and this was simple to prepare. Unfortunately, I didn't have fresh dill on hand and I know this would have made the soup even better. The lemon flavor was subtle in this so I did add a bit more. Thanks for sharing the recipe.

iris5555 November 05, 2005