This traditional soup is probably the best know soup from Greece. The word avgolemono itself means egg (“avgo”) – and lemon (“lemona”). which are used as a mixture used to thicken and brighten soups and sauces. Over time, this soup so reflected the essence of avgolemono that it took on its name. Anyway you look at it, this soft, creamy, and citrusy soup really is perfect.

Avgolemono – Lemon-Egg Soup

This wonderful soup makes for great start to a formal Greek dinner or a nice lunch with a salad and warm bread. It's simple combination of a few basic pantry items make it an ideal dish when something easy, quick, and delicious is required. Although homemade chicken broth is best, good store bought broth is great.

5 from 2 votes

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Course: Lunch, Soup

Cuisine: Greek, Mediterranean

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

3-quart saucepan
Medium bowl, whisk

Ingredients

2 qt Chicken broth, unsalted
½ cup Orzo or long-grain rice (about 3½ ounces)
5 large Eggs
2 Lemons, long strips of zest without pith, saved before juicing
4 Green cardamon pods, crushed (optional)
2 tsp Kosher salt
3 tbsp Dill, mint, or scallion chopped for garnish

US Customary – Metric

Instructions

Bring chicken broth to a boil. Add orzo or rice, lemon zest, cardamom pod, and salt. Lower heat to gently simmer until orzo is tender and broth is aromatic, about 15 minutes. If using rice, cook for another 5 minutes. Reduce heat to low.
Whisk together eggs and lemon juice in a bowl. Remove lemon strips and cardamom from soup. Temper eggs by slowly whisking 2 cups of broth (rice mixed-in is fine) into egg mixture, ¼ cup at a time. Whisk constantly. Pour whisked egg mixture into the saucepan and salt. Cook over low heat, whisking constantly until it thickens and wisps of steam appear on the surface, about 5 minutes. Be careful not to let soup simmer or boil at this stage.
Ladle into individual serving bowls and sprinkle with chopped mint, dill, or scallion. Serve.