Creamy Avgolemono Soup
A rich and creamy Greek soup made with eggs, lemon, and broth, perfect for a comforting meal.
Ingredients
Main ingredients
- 6 cups chicken or vegetable broth
- 1 cup orzo pasta
- 2 large eggs
- 1/2 cup fresh lemon juice (about 3-4 lemons) Use fresh lemons for best flavor
- Salt and pepper, to taste
- Fresh parsley (for garnish)
Instructions
Cooking
- In a large pot, bring the chicken or vegetable broth to a gentle simmer over medium heat.
- Add the orzo pasta to the simmering broth and cook according to package instructions, typically about 8-10 minutes. Stir occasionally.
- While the orzo is cooking, whisk together the eggs and fresh lemon juice in a mixing bowl until well combined.
- Slowly ladle a cup of the hot broth into the egg-lemon mixture while whisking continuously to temper the eggs and prevent curdling.
- Pour the tempered egg mixture back into the pot of orzo soup, stirring gently to combine everything smoothly.
- Add salt and pepper to taste. If you prefer a thicker soup, let it simmer for a few more minutes.
- Ladle the soup into bowls, garnish with fresh parsley, and enjoy the creamy flavorful goodness.
Notes
Leftovers can be stored in the refrigerator for up to 3 days. The soup can also be frozen without the pasta for up to a month.