Soupa Avgolemono

Soupa Avgolemono is one of the most basic soups there is. The Greeks were downright brilliant when they came up with this one. My mother used to make this when I was a child, her recipe having come from either the Bozakis' or the Zanikos', no real idea which family.

Mom always made it with orzo, but this version has rice in it just because I didn't have orzo on-hand. I like mine rather lemony so I use a third cup of fresh lemon juice as opposed to the more standard 3 tablespoons. I also don't like too much rice or pasta, so the amount there is a bit lower than most.

Soupa Avgolemono

Printable Recipe
Ready in 25 minutes

Serves 4

6 cups good quality chicken broth

1/2 cup uncooked rice

2 large eggs

1/3 cup fresh lemon juice

salt and freshly cracked pepper to taste

Bring broth to a boil and add rice. Reduce to a simmer and cook for 20 minutes until rice is tender. (Less time for pasta).

Whisk together eggs and lemon juice in a small bowl. Pour in a ladleful of hot stock very slowly, whisking all the while, to temper the eggs so they will not beome scrambled eggs when added into the soup.

Pour into the soup, whisking as you do, and cook for several minutes, stirring constantly.

Salt and pepper to taste.