Avgolemono (Greek Egg and Lemon Soup)


Serves 8 to 10

  • 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 cups uncooked orzo, (rice-shaped pasta)
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons cornstarch
  • 4 large eggs
  • 3/4 cup fresh lemon juice, (4 lemons)


The Name Of This Classic Soup Comes From Its Two Main Ingredients: Egg (avgo)and Lemon Juice (lemoni).

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