Avgolemono Soup (Greek Egg-Lemon Soup) Recipe

Name: Avgolemono Soup (Greek Egg-Lemon Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups milk; 2 tablespoons cornstarch; 6 egg yolks; 8 cups chicken stock; 1/2 cup orzo pasta; 1/4 cup butter; 1/2 cup fresh lemon juice; 1 large lemon, zest of; salt; sliced pita bread, on the side

Servings: persons

1
Combine milk, corn starch, egg yolks. Set aside.
2
Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
3
When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
4
Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
5
Remove from the heat again and add the lemon juice and lemon peel.
6
Serve with pita bread.

1339

kcal

Calories

Fat

Carbs

177

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 2 cups milk, 2 tablespoons cornstarch, 6 egg yolks, 8 cups chicken stock, and more.

Yes, Avgolemono Soup (Greek Egg-Lemon 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.

Avgolemono Soup (Greek Egg-Lemon Soup)

How did you like this recipe?

Frequently Asked Questions