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.

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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

5 5

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!

5 5

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.

5 5

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.