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Avgolemono (Greek Egg and Lemon Soup) is Delightful!

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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

  1. In a medium saucepan, bring the chicken broth to a gentle simmer over medium heat.
  2. While the broth heats, whisk together the eggs and lemon juice in a bowl until well combined.
  3. To prevent the eggs from scrambling, gradually add a ladleful of the simmering broth into the egg-lemon mixture while continuously whisking.
  4. Slowly pour the tempered egg mixture back into the broth, stirring constantly.
  5. Stir in the cooked rice (or orzo) and allow the soup to heat through for an additional 2-3 minutes without boiling.
  6. Season with salt and pepper to taste.
  7. 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.

Nutrition

Keywords: Avgolemono, Greek Egg and Lemon Soup, Greek recipes, soup recipes

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