Avgolemono Soup (Greek Egg-Lemon Soup)

Recipe by ..tiffany..
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Combine milk, corn starch, egg yolks. Set aside.
  • Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
  • When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
  • Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
  • Remove from the heat again and add the lemon juice and lemon peel.
  • Serve with pita bread.