Food & Cooking Recipes Dessert & Treats Recipes Avgolemono (Greek Egg and Lemon Soup) 3.6 (162) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni). Ingredients 8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 cups uncooked orzo, (rice-shaped pasta) 1 teaspoon salt, or to taste ¼ teaspoon freshly ground black pepper 3 tablespoons cornstarch 4 large eggs ¾ cup fresh lemon juice, (4 lemons) Directions 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 1 to 2 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; eggs will curdle. Serve immediately. Print