Avgolemono Soup Recipe

Time30m

Serves4

Famous Greek penicillin made from scratch every single day.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Chicken Broth
In a large pot, bring the chicken broth to a gentle simmer over medium heat.
2
Cook the Orzo
Add the orzo pasta to the simmering broth and cook according to package instructions until al dente, about 8-10 minutes.
3
Whisk the Eggs and Lemon
In a medium bowl, whisk together the eggs, lemon juice, salt, and black pepper until well combined.
4
Temper the Egg Mixture
Slowly ladle a few tablespoons of the hot broth into the egg mixture, whisking constantly to temper the eggs. This will prevent them from curdling.
5
Combine and Heat
Gradually whisk the tempered egg mixture back into the pot of broth. Heat gently over low heat, stirring constantly until the soup is warmed through but do not let it boil.
6
Finish and Serve
Remove from heat, stir in the olive oil and chopped parsley. Serve hot, garnished with additional parsley if desired.