This Greek egg–lemon soup is a simple dish with a fancy-sounding name. It is delicious and nutritious to eat — plus, it’s easy, quick, and inexpensive to make. Unlike many egg-based soups, you won’t see strips of egg in it; instead, Avgolemono is creamy and rich.

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Hands-on time: 15   |    Total time: 40   |    Makes: 8 to 10 Cups


Cutting board
Sharp knife (adult needed)
Large pot
Measuring cup
Grater or zester
Medium-sized bowl
Pot holders


8 cup low-sodium chicken broth
1⁄3 cup orzo (rice-shaped pasta) or long-grain rice
6 large eggs
1⁄4 cup fresh lemon juice
1⁄4 cup chopped fresh parsley, mint, or dill leaves
Grated lemon zest for garnish (if you like)


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Put the pot on the stove, add the chicken broth and bring it to a boil over high heat. Add the orzo, turn the heat down to low, and cook until the orzo is tender, about 15 minutes. (If you’re using rice, you’ll need to cook it 10 minutes longer.)
  2. While the broth mixture is cooking, put the eggs and lemon juice in the bowl and whisk until creamy yellow.
  3. Using the ladle, add some of the broth mixture to the egg mixture, very gradually and whisking all the while, being very careful not to let the eggs curdle. (This is called “tempering” the eggs.)
  4. Slowly pour the egg mixture into the soup pot, whisking all the while, until the broth and eggs are completely combined. Cook over low heat for 10 minutes.
  5. Taste the soup. Does it need more lemon juice? A pinch of salt? If so, add it and taste again.
  6. Serve right away garnished with the parsley, mint, or dill and, if you like, the grated lemon zest.