Anyone have a recipe for greek lemon egg drop soup?

Question

I'm not sure if that's what it's called, I had it at a resturant it looked like chinese egg drop soup except it tasted lemony...

Answer 1

Avgolemono (Greek Egg and Lemon Soup)

The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).

Ingredients

Serves 8 to 10

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)

Directions

In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.

Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.

In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.

Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.

Answer 2

I have just what you are looking for. This is easy, cheap, and sooooo good. ok, take notes!

4cups boiling water

1 chicken boullion cube or instant

2egg yolks,separated from the whites

1cup fresh lemmon juice

instant or cooked rice if you like, or any other vegetable like spinach is also great in this

boiled cooked chicken breast, cubed

In your pan, take your chopped frozen spinach, and dethaw, heating it through, add boiling water add the boullion cubes to dissolve. In a separate cup, add your egg yolks and beat with a fork, slowly adding in some of the hot broth. Quickly mix this back into your pot, and heat less than a minute to slightly thicken, add in your rice and chicken, and fresh lemmon juice. Mix and you have the best pot of Avongoglio soup you can imagine. Better than the resteraunts, and much cheaper, and sooo good when you are sick.

Answer 3

Avgolemono Soup

Another variation!

Ingredients:

4-6 Cup Chicken Broth

4 Whole Egg (Separated)

3 Whole Lemons (Squeezed)

1 Pinch Pepper (To taste)

1/3 Cup Rice (Cooked for 10 minutes)

1 Pinch Salt (To taste)

Directions:

Beat egg whites and beat yolks separately and then mix together.

Add lemon juice to mixture and beat again.

Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.

Do this slowly...adding a little at a time, as not to curdle.

Soup can be heated over a very low heat and stirred constantly.

Add the cooked rice, salt, pepper, and any other seasonings to taste.

Do not boil.

Now, there are other variations as well if you like the base but want to add a little bit more:

Psarosoupa Avgolemono

Fish Soup in creamy lemon sauce

2-3 Whole Egg

4 1/2 Cup Fish Stock

1-2 Whole Lemons (Juiced)

1-2 Pinch Pepper (To Taste)

1 1/2 Cup Rice

2-3 Pinch Salt (To Taste)

1 Medium Sea Bass (Approx 600gr)

Boil the fish until done, remove but keep warm.

Add the rice to the fish stock and boil for 20 minutes.

Add the salt and pepper and remove pot from the heat.

In seperate boil, beat the eggs and slowly add the lemon juice.

Slowly add a little fish stock to the egg mixture, stirring continuously.

Add the mixture to the remaining fish stock, stirring well.

Serve immediately with pieces of the sea bass

And one of my favorites:

Youvarlakia Avgolemono

Boiled meat ball soup

3/4 Cup Bread Crumbs

1 Pinch Dill (To Taste)

3 Whole Egg

3/4 Cup Flour

1/2 lb Ground Beef

2 Whole Lemons (Juiced)

1 Pinch Mint (To Taste)

2-3 Tablespoon Olive Oil

1 Medium Onion (Finely Chopped)

2-3 Pinch Parsley (To Taste)

1-2 Pinch Pepper (To Taste)

1/2 Cup Rice

2-3 Pinch Salt (To Taste)

Directions:

Knead together the ground beef, rice, bread crumbs,onion and seasonings..

Form the mixture into small balls and roll them in the flour.

Put the balls in a pot of boiling water or stock and add the olive oil and a little lemon juice.

Cook for 25-30 minutes.

In a separate bowl, beat the eggs and while still beating, slowly add the remaining lemon juice.

Slowly beat in some stock from the pot.

Slowly add this mixture back into the pot with the meat balls and continue stirring for one or two minutes.

Do not let boil.

Serve hot.

I do greek night once a month for friends and family. These soups are a SMASH. If you need more Green recipes, email me and I'll pass some of them on.

Answer 4

It's called Avgolemeno

Make a chicken stock(Please don't use boullion cubes or instant anything)

Boil a whole chicken in about a gallon of water.

when in comes to a rolling fast boil turn town the heat and let it slow boil for a few hours.

Strain the broth

seperate the meat from the bones and add the meat back into the stock.

Add rice...you may use 1 cup of minute rice if you don't know the cooking ratio of rice.

bring to a boil

Add the WHITES of 2 eggs not the YOLKS.

and whip until the soup is frothy.

Add the juice of 1 lemon...2 if you want it very lemony

I guess you could add spinach or onions or anything else you want to it.