Yia-Yia’s Avgolemono Soup: A Heartwarming Greek Classic
Description: This is my Yia-Yia’s (Greek for grandma) original recipe, cherished for its simplicity and comfort. She would prepare this delightful Avgolemono whenever anyone was feeling under the weather, and it also served as a beloved appetizer during our family gatherings. While many recipes add sauces and vegetables, this version is a tribute to tradition—showcasing the neutral yet refreshing essence of lemon.
Recipe Category: Greek
Keywords: European, Healthy, < 30 Mins, Easy
Servings: 6
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 168.5 |
| Total Fat | 3.8 g |
| Saturated Fat | 1.1 g |
| Cholesterol | 93 mg |
| Sodium | 535.1 mg |
| Total Carbohydrates | 22.6 g |
| Dietary Fiber | 1.2 g |
| Sugars | 1.6 g |
| Protein | 10.2 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | Eggs |
| 1 | Cup Orzo Pasta |
| 1 | Quart Chicken Broth |
| 1 | Lemon |
Instructions
- Prepare the Broth: In a large pot, bring the chicken broth to a boil, creating a flavorful base for your soup.
- Cook the Orzo: Once the broth is boiling, add the orzo pasta. Cover the pot and reduce the heat to maintain a very low boil. Cook the orzo until it is al dente, which should take about 8 to 12 minutes.
- Whip the Egg Whites: While the orzo is cooking, separate the egg whites from the yolks. Place the egg whites in a very large mixing bowl and beat them until they reach a fluffy consistency.
- Add Lemon Juice: Incorporate almost all of the lemon juice into the whipped egg whites, reserving a little for later use. Continue to beat the mixture until it is light and fluffy.
- Incorporate Yolks: Add the egg yolks to the bowl and beat again until fully combined.
- Temper the Egg Mixture: Once the orzo has finished cooking, remove the pot from the heat. Carefully ladle one portion of the hot broth into the egg-lemon mixture, beating continuously to prevent the eggs from curdling.
- Add Remaining Broth: Gradually add more ladles of broth, one at a time, while continuing to beat the mixture until you can no longer extract broth from the pot.
- Return to Pot: Pour the fluffy egg-lemon mixture back into the pot with the remaining broth. Heat gently, ensuring it stays below a boil, cooking for just a few minutes.
- Serve and Enjoy: Once warmed through, serve immediately, ideally accompanied by thick slices of bread. Offer the reserved lemon juice on the side for anyone wanting to enhance their soup’s citrus flavor.
This wholesome Avgolemono soup is not just a meal; it’s a cherished memory that wraps you in warmth and nostalgia, making it perfect for both family gatherings and cozy nights at home. Enjoy each spoonful as you delve into a taste of tradition!
