Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Avgolemono
Greek egg and lemon soup with orzo — silky, tangy and deeply soothing. Whisking the hot stock into the eggs gradually, rather than all at once, is the only thing standing between a silky soup and scrambled egg drop soup.
Ingredients
Instructions
Bring stock to boil, add orzo and cook 8 minutes until tender.
Add shredded chicken and heat through.
Remove from heat.
Whisk eggs with lemon juice and zest until frothy.
Slowly ladle a cup of hot stock into egg mixture while whisking constantly.
Pour tempered egg mixture back into pot, stirring constantly.
Heat gently — do not boil or it will curdle.
Serve immediately scattered with fresh dill.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
