The name of this classic soup comes from its two main ingredients: egg (avgo) and lemon (lemoni).



Ingredient Checklist


Instructions Checklist
  • In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.

  • Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.

  • In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add one to two cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.

  • Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; the eggs will curdle. Serve immediately.