Avgolemono
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
In a large saucepan, bring the broth to a boil
2
Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice)
3
Season with the salt and pepper and reduce heat to low; simmer
4
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth
5
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine
6
Add the mixture back to the simmering saucepan
7
Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes
8
Add more salt and pepper, if desired, and serve
9
In a large saucepan, bring the broth to a boil
10
Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice)
11
Season with the salt and pepper and reduce heat to low; simmer
12
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth
13
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine
14
Add the mixture back to the simmering saucepan
15
Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes
16
Add more salt and pepper, if desired, and serve