Avgolemono Soup

By • January 29, 2013 • 3 Comments

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Author Notes: This is a beautiful and delicate soup. It’s one I had a lot growing up in Richmond. There was (and still is) a little Greek spot called Athens Tavern that served it. That was the only place I ever had it until somewhat recently. It’s like chicken and noodles, but it somehow manages to be a lot more complex and bold while simultaneously being delicate and diaphanous upon hitting the tongue. These supposed elemental mismatches end up making perfect sense - they just are.F for Food

Serves 6-8

  • 2 quarts strong chicken stock (preferably home made)
  • 1 cup chopped up chicken pieces (preferably from the meat of the chicken used for the stock)
  • 1/2 cup raw orzo
  • 4 eggs
  • Juice of 4 Meyer lemons
  • Kosher salt & fresh cracked black pepper
  1. Bring stock to a boil and add the orzo. Cook until orzo is tender, about twenty minutes. Add chicken.
  2. Remove the stock from the heat. Just before serving, beat the eggs until they are light and frothy. Slowly beat in the lemon juice and dilute the mixture with two cups of the hot soup, beating constantly until well mixed.
  3. Add the diluted egg-lemon mixture to the rest of the soup, beating constantly. Bring almost to the boiling point, but do not boil or the soup will curdle.
  4. Salt and pepper to taste and serve immediately.
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almost 2 years ago solmstea

This is the recipe I wanted to make, but I only know it from Joyce Goldstein's Sephardic Flavors. She uses the Turkish name, Mangir Corbasi, which means penny soup. This is my favorite soup for when I'm sick. It's so refreshing, and the lemon helps the throat.

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almost 2 years ago -DDK-

This recipe was fantastic! I made it sans orzo, with regular lemons, and used stock & chicken I previously cooked. The dish came together in less than 15 minutes & was a hit with my family!

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almost 2 years ago F for Food

That's so rad! I'm so glad it worked out for you!!