Yia-yia's Avgolemono

Recipe by Melanie Wilke
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    large eggs
  • 1
    cup orzo pasta (these are small pasta noodles that look like rice)
  • 1
    (32 ounce) can chicken broth (use a smaller or larger can depending on how soupy you want it - I usually use use about 45 oz.)
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DIRECTIONS

  • Bring the chicken broth to a boil.
  • Add the orzo noodles to the broth and cook, covered, on a very low boil, until the noodles are al dente- it should take 8-12 minutes, roughly.
  • While the orzo is cooking, separate the whites from yolks, and put the whites in a very large mixing bowl.
  • Beat the whites until they're as fluffy as you can get them.
  • Add almost all of the juice from the lemon (keep a little left over in a small bowl- people will use this later for adjusting the taste of their own soup).
  • Beat the egg-lemon mixture again, get it very fluffy.
  • Add the yolks, and beat.
  • When the orzo noodles are done, remove the pot from the heat.
  • Add one ladleful of broth (avoid the noodles) to the egg-lemon mixture, and beat until fluffy.
  • Continue, one ladle at a time, until you can't get any broth out of the pot.
  • Pour the contents of the bowl back into the pot, and cook it slightly below a boil for just a few minutes.
  • DO NOT allow it to boil- the eggs will cook too much and you will get a grainy white residue in your soup.
  • Serve immediately with thick bread and offer the extra lemon juice to anyone who would like their soup to be more citrusy.
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