Simmer chicken broth for 20 minutes.
In a bowl, beat the eggs. Slowly add lemon juice, beating continuously.
Without stopping your beating, slowly add 2-3 cups of the chicken broth. If you stop beating, you risk curdling the soup. When mixed, pour back into remaining broth and add the rice/orzo. Stir over heat. DO NOT BOIL.
Serve immediately.
You can add onions to the broth, oregano and parsley to taste if you prefer. Sometimes people add carrots, but that's straying from the traditional soup.
Originally Submitted
11/11/2007
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