Avgolemono (Greek Egg and Lemon) Soup

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READY IN: 45mins
Recipe by carrie sheridan

from the New York Times: good when it's chilly outside or when someone isn't feeling well

Ingredients Nutrition


  1. Bring the broth to a boil and add the rice.
  2. Reduce the heat to medium/medium high and cook until the rice is tender, about 20 minutes.
  3. Remove the broth from the heat.
  4. Just before serving, beat the eggs with a beater until they are light and frothy.
  5. Slowly beat in the lemon juice.
  6. Dilute the eggs and lemon juice mixture with 2 cups of the hot broth, beating constantly until it is well-mixed.
  7. Add the diluted egg-lemon mixture to the rest of the soup, beating constantly.
  8. Bring ALMOST to the boiling point but DO NOT BOIL or the soup will curdle.
  9. Serve immediately.

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