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.
This recipe was so easy to make! I really enjoyed the soup and I'm looking forward to sharing it with my family!
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..
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!
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
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.
Very good soup! Much better on day 2 after the flavors had time to meld. Freezes well too! Thanks Evelyn:)
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!
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.
Absolutely wonderful soup. The family has asked me to make this again this weekend. Very tasty and comforting. Thank you Evelyn for sharing.