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    You are in: Home / Recipes / Avgolemono (Egg Lemon Soup) Recipe
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    Avgolemono (Egg Lemon Soup)

    Avgolemono (Egg Lemon Soup). Photo by *Parsley*

    1/1 Photo of Avgolemono (Egg Lemon Soup)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Lennie's Note:

    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:

    Servings:

    Units: US | Metric

    • 1892.72 ml chicken stock
    • 29.58 ml chopped fresh dill
    • 118.29 ml rice (or orzo pasta)
    • 4 large eggs, beaten lightly
    • 59.14 ml freshly squeezed lemon juice
    • salt and pepper

    Directions:

    1. 1
      In a large saucepan, bring the stock, with the dill added, to a boil.
    2. 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. 3
      In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly.
    4. 4
      Once combined, slowly pour this mixture back into the soup-pot.
    5. 5
      Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened.
    6. 6
      Remove from heat and stir in lemon juice; taste and add salt and pepper.
    7. 7
      Serve immediately.

    Ratings & Reviews:

    • on December 31, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2005

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Avgolemono (Egg Lemon Soup)

    Serving Size: 1 (285 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 167.7
     
    Calories from Fat 48
    28%
    Total Fat 5.3 g
    8%
    Saturated Fat 1.5 g
    7%
    Cholesterol 100.2 mg
    33%
    Sodium 378.9 mg
    15%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 0.2 g
    0%
    Sugars 4.0 g
    16%
    Protein 10.0 g
    20%

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