Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Soupa Avgolemono (Egg-Lemon Soup) Recipe
    Lost? Site Map

    Soupa Avgolemono (Egg-Lemon Soup)

    Soupa Avgolemono (Egg-Lemon Soup). Photo by truebrit

    1/1 Photo of Soupa Avgolemono (Egg-Lemon Soup)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    truebrit's Note:

    This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Bring broth to boil in saucepan, and add rice or orzo.
    2. 2
      Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
    3. 3
      While the rice cooks, lightly beat the eggs and the lemon juice together.
    4. 4
      Remove the broth from heat.
    5. 5
      Slowly mix about one cup of the hot broth into egg-lemon mixture.
    6. 6
      Add to the soup gradually while stirring.
    7. 7
      Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
    8. 8

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on May 22, 2002


      This recipe was perfect. The others have too much stuff in them. This is exactly how my greek friends make it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2009


      this is a very well represented traditional avgolemono. Simple, delicious, timeless.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2008


      This recipe is so simple yet so good! I just had two big bowls of it for lunch and it turned out great. :) One thing I've learned from experience is when reheating, keep the heat on LOW, gently warming the soup - otherwise the egg in the broth may burn or stick to the bottom of the pot. Thanks for sharing your wonderful recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)


    Nutritional Facts for Soupa Avgolemono (Egg-Lemon Soup)

    Serving Size: 1 (301 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 164.8
    Calories from Fat 35
    Total Fat 3.9 g
    Saturated Fat 1.2 g
    Cholesterol 105.7 mg
    Sodium 798.5 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 0.3 g
    Sugars 1.0 g
    Protein 9.6 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes