Greek Recipes

Greek and Cypriot recipes

Avgolemono Soup


  • 4-6 Cup Broth ( Chicken )
  • 4 Whole Egg ( Whole ) (Separated)
  • 3 Whole Lemons(Squeezed)
  • 1 Pinch Pepper(To taste)
  • 1/3 Cup Rice(Cooked for 10 minutes)
  • 1 Pinch Salt(To taste)

Servings: 4

Avgolemono soup

Avgolemono soup


  • Beat egg whites and beat yolks separately and then mix together.
  • Add lemon juice to mixture and beat again.
  • Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
  • Do this slowly…adding a little at a time, as not to curdle.
  • Soup can be heated over a very low heat and stirred constantly.
  • Add the cooked rice, salt, pepper, and any other seasonings to taste.
  • Do not boil.

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