Greek Lemon Soup —Avgolemono Recipe

Name: Greek Lemon Soup —Avgolemono
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Soup; 8 cups homemade or store-bought chicken stock, divided; 1 1/2 teaspoons kosher salt; 1/2 teaspoon white pepper; 1 1/2 cups orzo; 1 dash sugar; Lemon Egg Mixture & Garnish; 4 eggs (whites and yolks separated), room temperature, such as Eggland's Best; 3 large lemons, juiced; 1/4 cup finely chopped fresh dill; 1 dill sprig per serving (fresh thyme, mint, or chives may be used); 4 to 6 paper-thin lemon slices (1 per serving)

Servings: persons

Soup
8 cups homemade or store-bought chicken stock, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon white pepper
1 1/2 cups orzo
1 dash sugar
Lemon Egg Mixture & Garnish
4 eggs (whites and yolks separated), room temperature, such as Eggland's Best
3 large lemons, juiced
1/4 cup finely chopped fresh dill
1 dill sprig per serving (fresh thyme, mint, or chives may be used)
4 to 6 paper-thin lemon slices (1 per serving)

1
["To prepare the soup, bring stock to a boil in a large saucepan. Lower heat to a simmer and add salt, pepper, and orzo; cook until al dente, about 8 minutes. Remove from heat. Set aside 2 cups of stock.", "To prepare the lemon-egg mixture, beat egg whites in a medium-size bowl until soft peaks form. (You can do this with a handheld mixer [on medium] or with a stand mixer.) Beat in the egg yolks and lemon juice. Pour 2 cups of reserved hot stock slowly into the lemon and egg mixture, whisking continuously until all is incorporated.
2
Return soup to medium-low heat and whisk in lemon-egg mixture. Add chicken stock back into the soup and simmer until thickened slightly, about 2-0 minutes.", "To serve the soup, ladle into warm bowls and garnish with white pepper, chopped dill, a dill sprig, and sliced lemon."]

1083

kcal

Calories

Fat

Carbs

164

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.

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

You need 12 ingredients. The key ingredients include: Soup, 8 cups homemade or store-bought chicken stock, divided, 1 1/2 teaspoons kosher salt, 1/2 teaspoon white pepper, and more.

Yes, Greek Lemon Soup —Avgolemono 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.

Greek Lemon Soup —Avgolemono

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