Quick Avgolemono Soup (Greek Lemon Soup)

This Avgolemono form( classic Greek Lemon Soup) is delicate with a lovely bomb flavor. And it’s ready in under 15 twinkles.

  Did you know that Americans ate about 5 eggs per week per person last time? The factual number is 251 eggs per person. I  allowed it would be more.

 That’s presumably because I love eggs so much. So full of satisfying protein virtuousness. I know I eat further than 5 per week. Especially recently since discovering Avgolemono Soup.


 Avgolemeno Soup is a Greek haze with a name that literally means Egg( avgo) Lemon( lemeno). It’s a delicate haze that gets its silkiness and consistence from the addition of whisked eggs. There’s a good megahit of bomb in there for tang as well. And it frequently contains funk and some pasta or rice.

 I really like the bomb in the haze. It turns the else rich haze into commodity refreshing that you can surely eat on a hot summer day, like moment.


 A traditional Avgolemono Soup can take relatively awhile to make. It can be coddled on the cookstove for hours. For case, this form by Chef Cat Cora takes over 3 hours to make. My interpretation is important quicker – it’s ready in under 15 twinkles. There are lots of effects that make this haze so quick. First is the use of store- bought funk stock. I like to use a No- Sodium interpretation. They tend to have further real flavor since they ca n’t depend on swab.

  I also used roaster funk from the grocery store when making this haze. You could rather use leftover cooked funk. This is an easy way to have funk haze any day.

 But the Souper Tip for this haze, the thing that makes it so succulent so snappily, is to use a really small pasta shape. Look for one that culinarians in about 5 twinkles, like Acini Di Pepe. Your grocery store presumably has this shape. It’s bitsy bitsy tubes. It’s vended in a little bag so search for it rammed between all those pasta boxes.

  still, check out all my Souper Tips then, If you ’re looking for further tips for making quick succulent mists.


  • 5 mugs low- sodium funk stock
  • 2Tbsp. cornstarch
  • 1/3 mug cold water
  • 2 failures *
  • 2 large eggs
  • 1/2 of a cooked roaster funk
  • tsp. swab
  • mug acini di pepe pasta( bitsy bitsy tubes)


  1. Put a large pot or Dutch roaster on the cookstove. Turn the heat to high. Add the funk stock. Cover and let it come to a pustule.
  2. Meanwhile, in a small coliseum the dissolve cornstarch in the cold water. Juice the failures until you have1/3 mug juice *. Add it to the cornstarch admixture.
  3. Crack the eggs into a medium coliseum. Use an egg beater on medium to scourge eggs until frothy, 1- 2 twinkles.
  4. Once the broth is stewing, add the swab to the broth. Stir. Remove 1 mug of hot broth and set a side.
  5. Add the pasta to the pot. Bring it back to a pustule over high. Stir. Reduce to a poach. Stir sometimes until al dente, 5- 6 twinkles.
  6. Add the cornstarch- bomb admixture to the eggs. Mix.
  7. Tear the funk into pieces.
  • sluggishly add the mug of hot broth that you set away to the egg admixture stirring constantly.
  • When pasta is cooked, add the funk. Stir. toast through 30 seconds.
  • Turn off heat. Add the egg admixture sluggishly stirring.
  • Put heat on low and stir constantly for a nanosecond.
  • , it’ll cake more, If the haze sits for a while before serving. Add hot water to thin it. Don’t ever let the haze come to a pustule.

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