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Avgolemono Soup Recipe

Egg, lemon, and orzo combine to make this Avgolemono Soup, a traditional Greek soup that is delicious served hot or cold.

Servings: 6

Active time: 10 minutes

Total time:

Ingredients

  • 32 oz chicken broth
  • 1 c water
  • 1 c orzo pasta
  • salt to taste
  • pepper to taste
  • 2/3 c lemon juice
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp parlsey

Preparation

  1. In a large pot bring chicken broth and water to a boil then add orzo. Reduce heat to medium-high and cook orzo about 10 minutes.
  2. Add salt and pepper and reduce heat to medium-low.
  3. In a small bowl whisk eggs together, add lemon juice, and continue to whisk while adding in 4 - 6 ladles full of warm chicken broth mixture.
  4. Add tempered egg and broth mixture to pot of broth and orzo.
  5. Add more salt and pepper to taste, and garnish with freshly chopped parsley.

Notes

This dish can be served warm right after making or can be cooled and refrigerated for a few hours before serving.

Variations

Rice can be used instead of orzo. Vegetable broth could be used to make this soup vegetarian.

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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 110
Calories from Fat 25
Total Fat 3g (5% DV)
Saturated Fat 1g (5% DV)
Trans Fat 0g
Cholesterol 95mg (32% DV)
Sodium 610mg (25% DV)
Total
Carbohydrate
16g (5% DV)
Dietary Fiber 1g (4% DV)
Sugars 1g
Protein 6g
Vitamin A 4%
Vitamin C 35%
Calcium 2%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.