Avgolemono (Egg Lemon Soup)

“The first time I tried this in a restaurant I didn't like it, but it sure does grow on you. It's easy to make and I like it as a starter soup during a company meal.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 8 cups chicken stock
  • 2 tablespoons chopped fresh dill
  • 12 cup rice (or orzo pasta)
  • 4 large eggs, beaten lightly
  • 14 cup freshly squeezed lemon juice
  • salt and pepper

Directions

  1. In a large saucepan, bring the stock, with the dill added, to a boil.
  2. Add rice (or orzo, which is a rice-shaped pasta); reduce heat and simmer, covered, for about 15 to 20 minutes-- just until the rice is tender but still firm.
  3. In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly.
  4. Once combined, slowly pour this mixture back into the soup-pot.
  5. Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened.
  6. Remove from heat and stir in lemon juice; taste and add salt and pepper.
  7. Serve immediately.

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