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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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    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


    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


      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!

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    • on December 09, 2009


      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


      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)


    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
    Total Fat 5.3 g
    Saturated Fat 1.5 g
    Cholesterol 100.2 mg
    Sodium 378.9 mg
    Total Carbohydrate 18.8 g
    Dietary Fiber 0.2 g
    Sugars 4.0 g
    Protein 10.0 g

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