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Egg-Lemon Soup (Avgolemono)

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“This is an authentic (Greek) family recipe. While I don't usually measure the ingredients, I have attempted to approximate the amounts here. (The prep time does not include the making of chicken stock) I hope you will try this and enjoy it as much as I do.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Add orzo to the boiling chicken stock.
  2. Simmer about 15 minutes until cooked.
  3. Remove from heat.
  4. Separate eggs and beat the whites with salt, until stiff.
  5. Add yolks one at a time, beating gently.
  6. Slowly add lemon juice, still beating.
  7. SLOWLY add about one cup of the hot stock, mixing well.
  8. Pour mixture into remaining stock, stirring constantly until thickened enough to coat spoon.
  9. Do not boil or curdling will result!
  10. Add salt to taste, if necessary.
  11. DELICIOUS!

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