There are iterations of egg- and lemon-based soups all over the world, but this classic avgolemono recipe belongs to the Mediterranean. This simple Greek soup of eggs, lemons, and chicken broth is adapted from chef Diane Kochilas’ The Country Cooking of Greece and can be made using orzo pasta instead of rice.
- 8 cups chicken stock
- 1 cup long-grain white rice
- 4 large eggs
- ¼ cup plus 2 Tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- Parsley leaves, for garnish
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