Avgolemono
A classic Greek soup featuring a silky smooth combination of chicken broth, orzo, eggs, and fresh lemon juice. This comforting soup is thickened with a traditional egg-lemon mixture for a creamy, tangy finish.
Ingredients
- •4 cups chicken broth
- •¼ cup uncooked orzo
- •1 to taste salt and pepper
- •3 whole eggs
- •3 tablespoons lemon juice
Cooking Instructions
- 1.
1. In a large saucepan, bring the broth to a boil.
5 min
- 2.
2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
7 min
- 3.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
2 min
- 4.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
2 min
- 5.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.
2 min
