Avgolemono Soup (Greek Egg Lemon Soup)

In my family, avgolemono soup is our go-to favorite for sick days. There’s nothing quite like a big bowl of lemony goodness to make the sniffles go away! Though avgolemono is a popular dish at Greek restaurants, they’re never quite the same as my family’s homemade version.

I’ve adapted this recipe for vegetarians — my meat-eating family uses chicken broth & a teaspoon of chicken broth powder in lieu of vegetable broth.

Avgolemono Soup

Ingredients:

6 cups vegetable broth
1 cup water
1 egg
juice of one whole fresh lemon
1 cup uncooked small grain rice
Salt and pepper to taste

Instructions:

1. Bring vegetable broth and water to boil in a 3 quart pot.
2. Add rice. Cook on low 20 minutes.
3. Put 1 egg in blender and blend.
4. Add only one cup of HOT broth only into blended egg in blender, but do this with only a quarter cup at a time. Re-blend after each quarter cup. This is so the egg doesn’t curdle.
5. Pour egg/broth mixture into the rest of the soup.
6. Stir in lemon juice. Add salt and pepper to taste if desired. Serve with lemon slices.

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KS G.

6:15PM PDT on Apr 28, 2012

Thanks for the article.

send a green star

Patricia H.

2:32AM PDT on Apr 1, 2012

thanks for sharing

Mara C.

8:12PM PDT on Mar 30, 2012

I've had Avgolemono at many restaurants, in Greece, and never had it with a veggie broth base. Always chicken. There is another version, with fish - Psarisopa - that is good, too.

Michele W.

1:15PM PDT on Mar 26, 2012

Thank you

joanna e.

9:41AM PDT on Mar 16, 2012

I forgot to say on Avgolemonol: when you beat the egg whites you beat them without the yolks until frothy and then SLOWLY add the yolks one at a time, then add the Lemon juice SLOWLY too. Proceed as for above.

9:36AM PDT on Mar 16, 2012

The Lemon /egg mixture is a topping for a lot of Greek dishes.
If you are not vegetarian: boil a chicken for the broth, remove chicken, add 1 cup rice in the chicken broth, Cook 20 minutes. After the rice/ broth mixture has cooled slightly, beat at least four eggs ( I sometimes use 6 depending on the amount of broth) Beat with electric mixer ( not as stiff as meringue but airy or frothy).then SLOWLY add 1/3 to 1/2 cup of fresh lemon juice. Add a few tablespoons at a time until all used. Pour over the broth....Serve hot..
It is optional to add some fine slivers of chicken back to the bowls before serving.

Akay E.

11:53AM PST on Mar 9, 2012

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