Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Avgolemono -- Egg-Lemon Soup (Greece) Recipe
    Lost? Site Map

    Avgolemono -- Egg-Lemon Soup (Greece)

    Avgolemono -- Egg-Lemon Soup (Greece). Photo by breezermom

    1/3 Photos of Avgolemono -- Egg-Lemon Soup (Greece)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Sydney Mike's Note:

    This recipe comes from the 2005 cookbook, The Best Recipes in the World.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 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. 2
      Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
    3. 3
      Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
    4. 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. 5
      Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
    6. 6
      Taste & add salt, pepper or lemon juice as necessary, before serving.

    Browse Our Top Lemon Recipes

    Ratings & Reviews:

    • on April 30, 2010


      This was very thick and creamy, but I'm afraid that maybe I'm just not fond of lemon in soup. But it did look very nice and I did keep the heat low, so my eggs didn't scramble. I was a little worried that the egg really didn't have a chance to cook....I've had some unpleasant experiences with raw eggs, and didn't want to experience the unpleasantness again! But I resisted the urge to overheat, and my soup remained "unscrambled" and very smooth in texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2010


      Delish! I really liked this and it was easy to make and healthy, which is a bonus! I didn't use the tomato and I didn't miss it. I did let it get a little hot and the egg got a little scrambled, but I still loved the flavour. I also halved the recipe. The lemon flavour is awesome! Made for Gimme 5. Thanks Sydney Mike! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2009


      OMG! This is the recipe that makes me so grateful for finding this site! I follow it as written except for the tomatoes, which I didn't use. Because I was going to give some to my 9 month old too ,I left it a little longer on the lowest and it still didn't curdle. So creamy ( i like thick soups).Between me and the little one, half is gone already. My husband is away now,but was drooling over the phone - he loves this soup. Thank you so much and I'll be making this a lot!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Avgolemono -- Egg-Lemon Soup (Greece)

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 131.8
    Calories from Fat 24
    Total Fat 2.6 g
    Saturated Fat 0.8 g
    Cholesterol 105.7 mg
    Sodium 93.5 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 0.9 g
    Sugars 1.3 g
    Protein 5.0 g

    The following items or measurements are not included:

    vegetable stock

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes