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Greek Avgolemono (Egg and Lemon) Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 150
A comforting Greek soup combining chicken broth, rice or orzo, eggs, and lemon for a bright, hearty flavor.

Ingredients

Broth

  • 4 cups chicken or vegetable broth
  • ½ cup rice or orzo (optional)

Eggs

  • 2 large eggs
  • Juice of 1 lemon lemon juice
  • ¼ teaspoon salt
  • ½ teaspoon black pepper (freshly ground)

Garnish (optional)

  • fresh parsley or dill (for garnish)

Instructions 

  • If using rice or orzo, cook separately until tender, then drain.
  • Bring broth to a boil in a large pot. Add cooked rice or orzo if using.
  • Whisk eggs and lemon juice until smooth.
  • Gradually add hot broth to egg mixture while whisking, then pour back into the pot.
  • Keep heat low, season with salt and pepper, then serve garnished with herbs if desired.

Notes

This soup is best served warm and can be customized with your favorite herbs.
Calories: 150kcal
Cost: $15
Course: Soup
Cuisine: Greek
Keyword: Egg, lemon