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