Prep 10 mins
Cook 20 mins
This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup.
- 7 1⁄2 cups chicken stock (see below)
- white pepper
- 1⁄3 cup rice, washed,or 1/3 cup italian pastina,or 1/4 cup tapioca
- 3 egg yolks or 2 whole eggs
- 1 -2 lemon, juice of
- 2 teaspoons finely chopped parsley (optional) or 2 teaspoons finely chopped chives (optional)
- Make a rich chicken stock with leftover chicken bones or giblets.
- If it is not strong enough, add a stock cube.
- Season with salt and pepper.
- Add the rice, pastina, or tapioca to the boiling stock and simmer until tender.
- Beat the egg yolks or whole eggs and add the lemon juice, beating constantly.
- Add a ladleful of the soup to the egg mixture and beat well.
- Pour this back into the pan slowly, still beating constantly.
- Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens.
- On no account allow it to boil, or the eggs will curdle.
- Taste and adjust seasoning, adding more lemon juice if necessary.
- Garnish, if you like, with chopped parsley or chives, and serve immediately.
Super easy... tastes AAAmazing just like my friend's Gramma used to make! I used spaghettini noodles. I broke them up into 1 inch long peices before cooking. Topped off the soup with some chives and parsley. Can't wait to make this comfort food again :)
This is one of my favorite soups - I can't believe I'm the 1st reviewer! This is very easy to prepare & doesn't take long to cook. It's light & refreshing. My younger megavore was in heaven because lemon is her favorite flavor! Thanks, Mirj!