Description
Avgolemono is a traditional Greek soup made with eggs, lemon, and chicken broth, creating a creamy and tangy flavor.
Ingredients
Scale
- 4 cups chicken broth (homemade or store-bought)
- 2 large eggs (room temperature)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1/2 cup cooked rice or orzo pasta
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat.
- While the broth heats, whisk together the eggs and lemon juice in a bowl until well combined.
- To prevent the eggs from scrambling, gradually add a ladleful of the simmering broth into the egg-lemon mixture while continuously whisking.
- Slowly pour the tempered egg mixture back into the broth, stirring constantly.
- Stir in the cooked rice (or orzo) and allow the soup to heat through for an additional 2-3 minutes without boiling.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh herbs if desired.
Notes
- Ensure the eggs are at room temperature for better emulsification.
- Do not let the soup boil after adding the egg mixture to prevent curdling.
- This soup can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Avgolemono, Greek Egg and Lemon Soup, Greek recipes, soup recipes