Found this in Cooking Light, January 2006, and we had it for lunch the day after Christmas. We served this with a green tossed salad with bottled Greek dressing and Ricotta-garlic pita wedges will post this recipe as well. Avgolemano(ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; this interpretation, uses orzo. The soup can be made up to three days ahead and refrigerate but do not freeze. Just reheat over low-low heat.