Avgolemono Soup – a delicious recipe with lower, orzo, egg, egg yolks, lemon, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Bring broth to a boil in a medium saucepan over medium-high heat. Add orzo and boil until al dente, 6 to 8 minutes.
2
While orzo cooks, whisk together egg, egg yolks, lemon zest, and lemon juice in a bowl until foamy and pale yellow. When orzo is ready, pour 1/2 cup of hot stock into egg mixture in a slow, steady stream, whisking constantly.
3
Lower heat to medium-low and slowly pour egg-soup mixture back into saucepan, whisking constantly.
4
Simmer gently, stirring frequently, until this enough to coat the back of a wooden spoon, 8 to 10 minutes. Season with salt and pepper.
5
Serve immediately with toast; garnish with lemon zest and black pepper.
511
kcal
Calories
17
g
Fat
3
g
Carbs
84
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 cups lower sodium chicken broth, 1/4 cup orzo, 1 large egg, 2 egg yolks, and more.
Yes, Avgolemono Soup 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.
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