Soup Recipe: Greek Avgolemono

You can get this lemony soup on the table in just 15 minutes.
By Erica Clark
Feb 10, 2015



Soup Recipe: Greek Avgolemono

Feb 10, 2015

Serves 4


  • 5 cups chicken broth
  • ½ cup orzo
  • Salt and pepper
  • 3 large eggs
  • 3 Tbsp freshly squeezed lemon juice, or more to taste
  • Fresh parsley for topping


1. Boil broth in a large pot. Add orzo and cook until al dente, about 7 minutes. Season with salt and pepper; reduce heat to a simmer.

2. Whisk eggs and lemon juice in a bowl until combined. Slowly pour ½ cup broth into egg mixture, whisking constantly. Pour egg mixture into pot, whisking constantly.

3. Simmer, stirring, until soup becomes opaque and thickens slightly, about 3 minutes. (Be careful not to boil.) Ladle into bowls and sprinkle with fresh parsley.

Tip: Pair with spanakopita.

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Photo Credit: Christina Holmes

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