Avgolemono

Avgolemono

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"This is the most popular of Greek soups. The name means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Orzo is a Greek rice-shaped pasta, but you can use any small shape. Garnish with fresh lemon slices."
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Ingredients

25 m servings 150 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes.
  2. Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs!
  3. Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle!

Reviews

76
  1. 90 Ratings

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Most helpful positive review

So yummy, and really versatile! I must admit we tweaked this a bit; the orzo can be substituted for rice or any other type of pasta. And we added a lot of garlic to the bunch. Nonetheless the en...

Most helpful critical review

I live in Greece, so I know how to make this soup. It is a delicious soup when made right. All 3 of my children love it. You must cook a whole, fresh chicken for the stock. DO substitute ric...

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I live in Greece, so I know how to make this soup. It is a delicious soup when made right. All 3 of my children love it. You must cook a whole, fresh chicken for the stock. DO substitute ric...

this recipe is all wrong - it's so important to boil a whole chicken for at least an hour or so. the flavor is so much better. also, use the juice of 2 lemons for 3 eggs separate the eggs, bea...

So yummy, and really versatile! I must admit we tweaked this a bit; the orzo can be substituted for rice or any other type of pasta. And we added a lot of garlic to the bunch. Nonetheless the en...

Thank you for providing this wonderful recipe on-line. This brings back treasured memories of my Greek grandmother who always said "katse, katse" for "sit, sit" while she served some of the mos...

Good. Even better with a few tablespoons of white rice that are allowed to cook for a while before adding eggs and lemon. I suspect that those people who tried this and did not like it at all we...

I did add chicken to this (I know, I know - not traditional) and diced carrot as this is the way I've always eaten it. I added a little more orzo to make it heartier. A friend tasted it and sa...

this is exactly what i was hoping for. we had been wanting to try avgolemono at home after we had it at our favorite greek restaurant. only changes i made to this were i used a full 2 quarts o...

Delicious and filling but you can't let it sit out at all. You have to be ready to serve it right away.

This soup is absolutely delicious. I varied the recipe somewhat by frying an onion and a clove of garlic in a little olive oil in the pan before adding the stock. I also added halved kumquats to...

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