Avgolemono Soup (Greek Egg-Lemon Soup)

READY IN: 30mins
Recipe by ..tiffany..

This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants.

Top Review by muffinlady

My oh My this is awesome. Even though for my diet I had to change some things. I think It would be better as- is. I could not find my lemon so Used lime and added enough lemon concentrate to make up for the lack also I had to half recipe because of no lemon. I used chicken bouillon and water as I am not suppose to use chicken stock. I hope That was a good substitution I don't think it has fat in it. And I left out the butter.

Ingredients Nutrition

Directions

  1. Combine milk, corn starch, egg yolks. Set aside.
  2. Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
  3. When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
  4. Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
  5. Remove from the heat again and add the lemon juice and lemon peel.
  6. Serve with pita bread.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a