Avgolemono

From the kitchen of Carly

This silky Greek lemon soup coats your spoon with creamy egg and bright citrus, with tender orzo swimming through golden broth. It's comfort food at its simplest, the kind of dish that feels like a warm hug from someone who knows exactly what you need.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 cups chicken broth
  • 11/4 cup uncooked orzo (or rice or pastina)
  • 1Salt and pepper to taste
  • 13 eggs
  • 13 tablespoons lemon juice

Instructions

  1. 1. In a large saucepan, bring the broth to a boil.

  2. 2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.

  3. 3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.

  4. 4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.

  5. 5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.