Avgolemono (Egg Lemon Soup)

READY IN: 40mins
Recipe by Lennie

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.

Top Review by Parsley

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!

Ingredients Nutrition

  • 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. 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.

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