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Egg Lemon Soup

User Rating 5 Star Rating (2 Reviews)

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Egg Lemon Soup

Egg Lemon Soup

Photo © Molly Watson

This classic Greek soup - avgolemono - is simple, easy, and amazingly flavorful. Egg thickens a soup of rice or orzo cooked in broth and flavored with lemon. Add some crusty bread and a green salad and you have the easiest, warming-est, loveliest dinner ever. Like all soups, this one benefits from the use of Homemade Broth, but any good quality broth works just fine. If using canned or boxed broth, consider watering it down - use 5 cups broth and 1 cup water - to mitigate its saltiness.

Note: Use 1 egg for a thinner soup and 2 eggs for a thicker soup.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

  • 6 cups chicken or vegetable broth
  • 1 cup rice or orzo
  • 1 or 2 eggs
  • 1 to 2 Tablespoons lemon juice
  • Salt and freshly ground black pepper

Preparation:

  1. Bring the broth to a boil. Add the rice or orzo, reduce heat to maintain a steady simmer, and cook until the rice or pasta is tender.
  2. Meanwhile, whisk the egg(s) thoroughly. You want to really break them up - when you lift the whisk out of the bowl the egg should fall off evenly and seem almost as thin as water, with no globs or thickness to them.
  3. When the rice or orzo is tender, ladle out about 1 cup of broth into a measuring cup or small pitcher. Whisk 1 tablespoon of the lemon juice into the egg and then slowly pour the hot broth into the egg mixture while whisking the mixture constantly. This action will cook the egg but keep it from curdling.
  4. Whisk the hot egg mixture into the soup. Taste and add more lemon juice, if needed, and salt to taste. Garnish with pepper, if you like.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Avgolemono, Member tippywi

When I make Avgolemono I use 3-4 eggs & the juice & Zest from 3-4 lemons....depending on the sizes. Also I use 1 carton/box of broth & an equal amt of water to simmer the whole chicken. I always have enough left for the freezer. I have discovered, however, that once frozen, the lemon flavor diminishes. So, I always give a squeeze of fresh lemon before serving the soup that was frozen. It's always delicious!!!

4 out of 4 people found this helpful.

See all 2 reviews

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