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    You are in: Home / Greek / Avgolemono Soup (Greek Egg-Lemon Soup) Recipe
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    Avgolemono Soup (Greek Egg-Lemon Soup)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins's Note:

    This is my favorite soup ever. I've loved it since I was a little girl. I think this is the closest recipe to the authentic greek restaurants.

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    Units: US | Metric


    1. 1
      Combine milk, corn starch, egg yolks. Set aside.
    2. 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. 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. 4
      Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
    5. 5
      Remove from the heat again and add the lemon juice and lemon peel.
    6. 6
      Serve with pita bread.

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    Ratings & Reviews:

    • on June 11, 2010


      My oh My this is awesome. Even though for my diet I had to change some things. I think It would be better as- is. I could not find my lemon so Used lime and added enough lemon concentrate to make up for the lack also I had to half recipe because of no lemon. I used chicken bouillon and water as I am not suppose to use chicken stock. I hope That was a good substitution I don't think it has fat in it. And I left out the butter.

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    • on April 25, 2009


      This recipe comes very close to the one served at my local greek restaurant for $6 a bowl! I added salt, pepper, parsley, and garlic to taste. I also added one small can of carrots, drained, and chopped up very small. If you don't have orzo you can use any small pasta like alphabet or stars. Very good, light, and comforting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2009


      Oh, so good! Reminded me of Lipton cup of soup, the creamy chicken flavor, but with a wonderful change with the lemon. I will try this with some garlic next time, but this was wonderful just as is. Made this for Spring PAC 09. Thank you for sharing this with us!

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

    Read All Reviews (15)


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

    Serving Size: 1 (463 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 526.3
    Calories from Fat 253
    Total Fat 28.2 g
    Saturated Fat 13.8 g
    Cholesterol 310.9 mg
    Sodium 860.4 mg
    Total Carbohydrate 44.8 g
    Dietary Fiber 0.8 g
    Sugars 9.0 g
    Protein 22.7 g

    The following items or measurements are not included:

    lemons, zest of

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