Egg-Lemon Soup (Avgolemono)

Total Time
30mins
Prep 10 mins
Cook 20 mins

This is an authentic (Greek) family recipe. While I don't usually measure the ingredients, I have attempted to approximate the amounts here. (The prep time does not include the making of chicken stock) I hope you will try this and enjoy it as much as I do.

Ingredients Nutrition

Directions

  1. Add orzo to the boiling chicken stock.
  2. Simmer about 15 minutes until cooked.
  3. Remove from heat.
  4. Separate eggs and beat the whites with salt, until stiff.
  5. Add yolks one at a time, beating gently.
  6. Slowly add lemon juice, still beating.
  7. SLOWLY add about one cup of the hot stock, mixing well.
  8. Pour mixture into remaining stock, stirring constantly until thickened enough to coat spoon.
  9. Do not boil or curdling will result!
  10. Add salt to taste, if necessary.
  11. DELICIOUS!

Reviews

(1)
Most Helpful

This is a well-balanced recipe, although those who are sensitive to acidity might consider reducing the lemon juice and adding a dash of fresh lemon thyme and lemon zest. I tried this when I was sick, and can attest that it is a comforting, flavorful alternative to Chicken Noodle Soup (which does nothing more than remind me that I'm sick and make me feel worse). I've also had a thicker, puree-like version that I liked very much - any suggestions for that?

sock-monster September 17, 2003

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