EASY AVGOLEMONO SOUP (GREEK EGG LEMON)

A vegetarian option would be to replace the chicken stock with vegetable stock.

Easy Avgolemono Soup (Greek Egg Lemon)

Makes 6 quarts

Ingredients

• 4 ½ Quarts Chicken Stock

• 1 pound Orzo

• 9 Large Eggs, separate egg whites and yolks in two separate bowls.

• 1 ¼ c Freshly Squeezed Lemons, strained

• Fresh Parsley chopped, as garnish (optional)

Directions

1. In a large dutch oven or stock pot, add the chicken stock and bring to a boil.

2. Add the orzo & cook for 8 minutes then turn off heat.

3. While orzo is cooking, whisk the egg whites until very very frothy, fold in the yolks (constantly whisking).  Add the lemon juice very very slowly, whisking constantly.

4. One cup at a time slowly pour the chicken broth into the egg lemon mixture, constantly whisking. Add as much of the broth as you can without getting any orzo in the egg mixture (about ¾ of the broth). This will also prevent the eggs from curdling.

5. Stir the tempered egg mixture back into the chicken stock.

6. Serve warm and garnish with fresh parsley.

I would also recommend serving my greek lemon chicken with the recipe as well. Super easy and takes about 10 minutes.