29 Reviews

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

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kbarbon May 22, 2002

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

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pugsinbuffalo June 28, 2009

We really enjoyed this! I halved the recipe, but found I needed to top up the stock a little after boiling the rice for 20 minutes. I topped up with chicken stock but, I think, next time, I'll top up with water as it ended up just a little salty. I used two small eggs and, I think next time, I might add a couple of teaspoons of cornflour just to thicken it a little more. The juice of one fairly large lemon was exactly right for my half quantity. I'd use the juice of 2 lemons if making the full amount. The only other change I made was to add a good shake of dried dill and a sprinkling of black pepper. I've read other recipes on Zaar which add milk and butter to this soup. Personally, I think this simple version is rich enough without those unnecessary additions. I served it with freshly made French baguette smothered with butter. The saltiness of the butter balanced the tartness of the soup particularly well.

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Kookaburra November 24, 2006

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.

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Shelly #4 January 04, 2008

Great directions, very easy to make and delicious! Will definitely make again. UPDATE: I just made this recipe for the second time. This time I used 4 eggs and the juice of 2 lemons, and I find it that I prefer it much better this way, it is more creamy and lemony. I also added some finely chopped carrots and cooked chicken. This recipe is definitely a keeper!

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Michelle Berteig August 17, 2006

Not Impressive

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Loony October 20, 2001

Delish..i made a couple of additions though..I like my soup a touch thicker so I just mixed a tbs of flour with a laddle of flour and wisked it into the soup. I also added about a half cup of parmasane cheese and a tbs of butter at the end off heat..was awesome!!

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cybershy1 May 01, 2016

I was looking for an avgolemono recipe like the one I grew up on. This is it. Haven't made this yet, but I know from the ingredients it is exactly what I'm looking for. I like to serve this with extra lemons, dodonis feta, and a nice crusty loaf of bread. I can't wait for dinner tonight :)

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Leatha A. December 22, 2015

Delicious! We had to add quite a bit of salt (& a little pepper), but that's b/c our chicken broth was low-salt. I really appreciated that we had all the ingredients on hand. We awoke with sore throats and coughs, so this recipe was perfect, for its ease, speed, & healthiness. Thank you, truebrit!

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Doc Mom November 10, 2013

Yum. Boil some chicken in for protein. Love this when i'm sick!

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Dyan November 05, 2013
Soupa Avgolemono (Egg-Lemon Soup)