I was introduced to Avegolemono Soup when I married into a Greek family. My mother-in-law, a non-Greek like me, shared with me her delicious recipe. My mother-in-law usually make her soup with homemade turkey stock. Her recipe does not contain chicken or turkey meat, and our family prefers our soup prepared this way. And if you love lemon as we do use the juice of two lemons.
What I love about this soup is that is is light in texture. It reminds me of spring with the underlining hint of lemon. I have a love affair with lemons, the taste, the smell and you can use the fresh lemon juice with baking soda for an wonderfully scented cleansing scrub.
4 cups stock, chicken, turkey or vegetable
1/2 cup orzo
juice of 1 -2 lemons
salt and pepper
In a large saucepan, bring the stock to a boil.
Add the orzo, reduce heat and medium until tender but still al dente, about 9 minutes. Season with the salt and pepper and reduce heat to low; simmer.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1/4 cup of the hot stock into the egg-and-lemon mixture, add another 1/4 cup of stock, then whisk to combine. Do this until the egg mixture is warm. If you add the hot stock too quickly the egg mixture will curdle.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve. Serves four.
The recipe doubles easily for a larger group.