Avgolémono Soup

A Greek soup made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle. Avgolémono translates to "egg-lemon," in English. This is Yia-Yia's recipe.

Photo by Gina B.

PREP TIME

35

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 2 Eggs, beaten

  • 2 Lemons, squeezed

  • 1 quart Water

  • 1/4 cup Long Grain White Rice

  • 4-5 medium Potatoes

  • Meatballs:

  • 2 lb. of Chop Meat

  • 1 medium-sized Yellow Onion, finely chopped

  • Salt

  • Pepper

  • Olive Oil

  • 1/4 cup Long Grain White Rice

Directions

To prepare the meatballs combine rice, onion, chop meat, salt and pepper to taste. Lightly drizzle olive oil over the meat mixture. Mold 3 inch balls. Peel and cut the potatoes into even wedges. Bring water to a boil in a covered saucepan. Add the meatballs, potatoes and remaining rice to boil covered for about 35 minutes, or until potatoes are tender. Remove from heat. In a bowl beat two eggs and the juice from the lemons. Take a portion of the boiled water and whisk with lemon egg mixture until thoroughly combined. Continue the process until all of the liquid is incorporated. Return liquid to the pot and warm. Serve immediately.

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