Greek Egg Lemon Soup
Called avgolemono, this is one of the best known of all the Greek soups. Very refreshing and good garnished with lemon slices.
Ingredients
Serves: 4
- 1 1/2 litres (6 cups) chicken stock
- 100g risoni pasta
- 3 large eggs
- juice of 1 lemon
- 1 tablespoon cold water
- salt and pepper to taste
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
- Pour the chicken stock into a large saucepan and bring it to the boil. Add the risoni and cook for 5 -10 minutes.
- Beat the eggs until frothy, then add the lemon juice and cold water. Slowly stir a ladleful of the hot chicken stock into the eggs, then add one or two more ladles of soup. Be careful not to scramble the eggs!
- Remove pan from the heat and stir in the egg mixture carefully into the remaining soup. Season with salt and pepper and serve immediately, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle.
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Reviews and Ratings
Global Ratings:
(103)
Reviews in English (85)
Unusual flavours but yummy, warming and super easy to make! - 03 Feb 2013
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 rice as this is the traditional way. Make sure you remove the soup pot from the flame before you poor the egg/lemon mixture over it. Otherwise, the egg mixture gets clumpy. Also, it is great when you add the chicken meat back into the soup. This is how almost everyone eats it here. - 10 Mar 2009 (Review from Allrecipes USA and Canada)
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, beat the whites first till stiff, then slowly add the lemon juice, then add the yolks 1 at a time. I prefer rice to orzo and lots of fresh ground pepper. - 16 Mar 2007 (Review from Allrecipes USA and Canada)