I've watched his mother and grandmother make this soup many times, and they never use measuring cups. For the women in my husband's family, the recipe is more muscle memory than cogitation. Yet for all its apparent simplicity, avgolemono can be unforgiving if steps are heedlessly rushed or ingredients skimped on. The hardest part is keeping the egg-lemon sauce from breaking once it's added to the hot broth, which results in a lumpy, curdled mass that still tastes fine but looks like failure. Older recipes outline a technique of separating and beating the egg whites before folding in the yolks and lemon juice, but in recent years my husband's grandmother has turned to the modern convenience of her blender with no loss of quality; here, I have opted for the same. I also added a safety net of cornstarch, because once the eggs have been added, there's no sure way to reheat the soup without the risk of curdling. Since there are never any avgolemono leftovers at family functions, this has never been a problem in the past, but for just the two of us, we'll be wanting to warm this up the next day.