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This was really a good soup Evelyn. I hope you don't mind, but I just couldn't put 4oz butter in it. I reduced that to 1oz. This is a very easy to make and tasty recipe.

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JustJanS July 22, 2003

This recipe was so easy to make! I really enjoyed the soup and I'm looking forward to sharing it with my family!

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Little Sister May 10, 2010

I'm a long term Ev fan and this recipe bears her traditional hallmark which, as a computer professional I really appreciate.. the directions are always crystal clear.. the algorithm is completely unambiguous.. thus the cook is never confused !! I was used to doing youvarlakia with dill.. This was an interesting change. Thanks Ev.. 6 dinner guests including my daughter are singing my ( your) praises..

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dvoulio May 25, 2009

As usual Ev, a fabulous recipe! I really fancied some Avgolemono (my Greek friends parents used to bring it to me at uni!) and after finding your recipe I wasn't disappointed! Even DH, who at first turned his nose up at the thought of egg in a soup, is a total convert! Thanks so much!

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Cem September 12, 2008

This soup is fantastic !!!! LOVE the flavors. Made as written, minus the pork and mint, didn't have it. I will be making this alot in the future. Thank you, Evelyn

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Imagenie April 26, 2008

Very flavorful! The potatoes make it very thick and creamy. i used regular white flour and it came out just fine. next time i will use mint instead of dill. i dont care for dill. i think it needs a littlebit more lemon juice too.

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ChefJeff #2 November 03, 2007

Very good soup! Much better on day 2 after the flavors had time to meld. Freezes well too! Thanks Evelyn:)

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puppitypup June 20, 2007

This was really delicious and creamy(despite being dairy free). A good comfort food meal. I added some extra rice with the veggies to make the soup heartier since it was the main course. Thanks for a keeper, Evelyn!

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FebDeb December 05, 2006

this was great ev, but i made a few changes:) i made my usual meatballs, made the soup with 6 c chicken stock, used 1/3 c arborio rice, i was out of long grain. simmered it for 30 minutes, didn't use cornstarch, just the eggs and lemon, it was delicious! served with fresh parsley garnish.

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chia September 24, 2006

Absolutely wonderful soup. The family has asked me to make this again this weekend. Very tasty and comforting. Thank you Evelyn for sharing.

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Catherine Robson April 07, 2006
Youvarlakia Avgolemono (Greek Meatball-Egg/Lemon Soup)