Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Greek lemon soup, traditionally known as avgolemono, is a simple soup recipe that calls for just 5 ingredients in addition to water, salt, and pepper. For more Greek favorites, see our complete Greek recipe collection.

Recipe by Cooking Light May 1998


Recipe Summary test

6 servings (serving size: 2/3 cups)


Ingredient Checklist


Instructions Checklist
  • Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, salt, and pepper. Ladle soup into each of 6 bowls; serve with lemon slices.


Nutrition Facts

74 calories; calories from fat 27%; fat 2.2g; saturated fat 0.8g; mono fat 0.6g; poly fat 0.2g; protein 3.8g; carbohydrates 9.6g; fiber 0.2g; cholesterol 72mg; iron 0.5mg; sodium 252mg; calcium 18mg.