Avgolemono -- Egg-Lemon Soup (Greece) Recipe

Name: Avgolemono -- Egg-Lemon Soup (Greece)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups vegetable stock; 1/2 cup long-grain rice (or orzo); 1 carrot, thinly sliced; 1 celery rib, minced; 1 dash salt, to taste; 1 dash pepper, to taste; 1 cup tomatoes, seeded, chopped (optional); 2 eggs; 1 teaspoon lemon zest, minced; 3 tablespoons fresh lemon juice (more or less)

Servings: persons

1
Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
2
Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
3
Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
4
In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
5
Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
6
Taste & add salt, pepper or lemon juice as necessary, before serving.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups vegetable stock, 1/2 cup long-grain rice (or orzo), 1 carrot, thinly sliced, 1 celery rib, minced, and more.

Yes, Avgolemono -- Egg-Lemon Soup (Greece) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Avgolemono -- Egg-Lemon Soup (Greece)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions