Greek Avgolemono Soup (Lemon and Egg Soup)
Avgolemono Soup, Greece’s beloved lemon and egg soup, is a dish that beautifully balances comfort with elegance. This creamy, tangy soup is as soothing as it
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Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Ladle
- Measuring cup
- Wooden spoon
- Serving bowl
Ingredients
- 1/2 cup uncooked short-grain rice or orzo pasta
- 4 cups chicken broth (homemade or low-sodium)
- 2 large eggs (at room temperature)
- 2-3 tbsp fresh lemon juice (about 1 large lemon)
- Salt
- black pepper
- Fresh parsley or dill for garnish (optional)
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