Avgolemono (Egg Lemon Soup)

May 09, 2023May 9, 20230 0

Traditional Greek Avgolemono Soup recipe

by The Chefin Soup

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

187

Sugar

Fat

Avgolemono Soup is a traditional Greek soup that is made with chicken broth, rice or orzo pasta, eggs, and lemon juice. It is a simple and delicious soup that is perfect for a comforting dinner at home or as a starter for a Greek-themed meal. This soup has a tangy and creamy consistency that is characteristic of Greek cuisine. It is easy to prepare and can be enjoyed by people of all ages.

Instructions

1.	In a large saucepan, bring the chicken stock and chopped dill to a boil.
2.	Add the rice or orzo pasta to the pot and reduce the heat to a low simmer. Cook until the rice or pasta is tender, approximately 20 minutes.
3.	In a medium mixing bowl, slowly whisk the beaten eggs and lemon juice together until well combined.
4.	Ladle 2 cups of the hot broth into the egg mixture while whisking constantly to temper the eggs and prevent curdling.
5.	Slowly pour the egg mixture back into the pot while whisking continuously. Keep whisking until the soup has thickened slightly.
6.	Add salt and pepper to taste, and serve hot.

PROS

Avgolemono Soup has a unique and tangy flavor, and it is a healthy and comforting meal.
It is perfect for a cold winter day or when you are feeling under the weather.

CONS

This soup is not very filling, and it may not be satisfying as a full meal.
It also needs to be consumed immediately after cooking, as it does not keep well.

HEALTH & BENEFITS

Avgolemono Soup is packed with protein and essential nutrients, making it a healthy choice for any meal. The chicken stock in the soup is beneficial for bone health and collagen production, while the eggs contain choline and vitamin K2. Lemon juice is rich in vitamin C and antioxidants, which can help boost the immune system and reduce inflammation.

	8 cups chicken stock
	2 tablespoons chopped fresh dill
	1/2 cup rice ( or orzo pasta )
	4 large eggs , beaten lightly
	1/4 cup freshly squeezed lemon juice
	salt and pepper