Greek Lemon Orzo Soup with Egg-Lemon Sauce (Avgolemono)
This traditional Greek soup combines tender orzo pasta in rich chicken stock with a creamy egg-lemon sauce called avgolemono. The technique of tempering beaten eggs with hot broth creates a velvety, citrus-bright soup without curdling. Fresh dill and paper-thin lemon slices provide aromatic garnish. Perfect as a comforting starter or light meal, this version balances tangy lemon juice with savory chicken stock for authentic Mediterranean flavor.
Ingredients
- 8 cups chicken stock, homemade or store-bought, divided
- 1 ½ cups orzo
- 1 ½ teaspoons kosher salt
- ½ teaspoon white pepper
- 1 dash sugar
- 4 large eggs, whites and yolks separated, room temperature
- 3 large lemons, juiced
- white pepper, for serving
- ¼ cup dill, finely chopped
- 4 dill sprigs, 1 per serving
- 4 lemon slices, paper-thin, 1 per serving
Instructions
- 1
Bring chicken stock to a boil in large saucepan over medium-high heat
- 2
Reduce heat to medium-low and add orzo, salt, pepper, and sugar
- 3
Cook stirring occasionally until orzo is al dente
- 4
Reserve hot stock
- 5
Beat egg whites until soft peaks form using electric mixer on medium speed
- 6
Beat in egg yolks and lemon juice until combined
- 7
Slowly pour reserved hot stock into egg mixture while whisking continuously
- 8
Return soup to medium-low heat and whisk in lemon-egg mixture
- 9
Simmer until thickened slightly
- 10
Ladle into warm bowls and garnish with white pepper, chopped dill, dill sprigs, and lemon slices
Tips
Separate eggs at room temperature for better volume when whipping whites and easier incorporation.
Whisk hot stock very slowly into egg mixture to prevent curdling - this tempering technique is crucial.
Use fresh lemon juice rather than bottled for brightest flavor and best texture in the avgolemono.
Good to Know
Refrigerate up to 3 days. Soup may thicken when chilled - thin with additional stock when reheating.
Can prepare through step 1 and refrigerate stock with orzo. Complete egg mixture and final assembly when ready to serve.
Serve immediately in warmed bowls while hot for best texture and flavor.
Common Mistakes
Add hot stock too quickly to eggs to avoid scrambling - pour very slowly while whisking.
Don't let soup boil after adding egg mixture to prevent curdling.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this soup ahead of time?
Cook the orzo in stock ahead and refrigerate, but prepare the egg-lemon mixture fresh when serving as it doesn't reheat well and may curdle.
What if my soup curdles?
Strain out any curdled bits and blend remaining soup briefly, or start fresh egg mixture and temper more slowly with existing hot soup.
How long does leftover soup keep?
Refrigerate up to 3 days, though texture is best day of preparation. Reheat gently and thin with stock if needed.