Looking for a warm and comforting soup that is both easy to make and delicious? Try out this Greek Avgolemono Soup recipe! Made with chicken broth, lemon juice, and orzo pasta, this soup is perfect for cold winter nights or when you need a bit of comfort food.
Ingredients:
- 8 cups chicken broth
- 1 cup orzo pasta
- 3 large eggs, separated
- 1/3 cup fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley for garnish (optional)
Instructions:
- In a large pot, bring the chicken broth to a boil.
- Add the orzo pasta and cook for 8-10 minutes or until tender.
- In a mixing bowl, beat the egg whites until stiff peaks form.
- In a separate bowl, beat the egg yolks, lemon juice, salt, and black pepper until well combined.
- Gradually whisk in 1 cup of the hot broth into the egg yolk mixture, stirring constantly.
- Whisk the egg yolk mixture back into the pot with the remaining broth and orzo pasta.
- Cook on low heat for 5-6 minutes or until the soup thickens slightly.
- Remove from heat and fold in the beaten egg whites.
- Garnish with chopped parsley if desired and serve hot.
This soup is not only delicious, but it also has a beautiful presentation. The creamy yellow color of the soup with the small orzo pasta and parsley garnish on top make for a stunning dish. Serve it in a white soup bowl to really highlight the colors.
When preparing the ingredients for the soup, make sure to use fresh and high-quality ingredients. Use a fresh lemon cut in half, and try to find fresh parsley leaves to add as a garnish.
This soup can be stored in the refrigerator for up to three days, and reheated for a delicious and comforting meal. The creamy texture and lemon flavor of the soup will only get better with time!