Greek Egg and Lemon Soup (Avgolemono) - Restaurant Association of Nova Scotia

Name: Greek Egg and Lemon Soup (Avgolemono) - Restaurant Association of Nova Scotia
Ingredients: 8 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat; 2 cups uncooked orzo(rice-shaped pasta); 1 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper; 3 tablespoons cornstarch; 4 large eggs; 3/4 cup fresh lemon juice(4 lemons)

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Classic Greek Egg and Lemon Soup (Avgolemono) made with homemade chicken stock, orzo, and fresh lemon juice. Perfect for a flavorful and creamy dish. Serves 8-10.

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Ingredients

8 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat
2 cups uncooked orzo(rice-shaped pasta)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice(4 lemons)