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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 64.1
  • Total Fat: 0.8 g
  • Cholesterol: 5.0 mg
  • Sodium: 960.7 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 2.8 g

View full nutritional breakdown of Soupa Avgolemono (Lemon Soup) calories by ingredient
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Soupa Avgolemono (Lemon Soup)

Submitted by: JVANAM

Introduction

While in Athens, for the Olympic Games, I had this light yet rich flavored soup at Iliosporo on Ermou Street. They deserve a Gold medal for their straight forward traditional Greek fare. When you make Soupa Avgolemono try a Cretan Salad called Dakos. Made with deliciously marinated artichokes and served in a barley rusk. I use a twice “baked” bread bowl. While in Athens, for the Olympic Games, I had this light yet rich flavored soup at Iliosporo on Ermou Street. They deserve a Gold medal for their straight forward traditional Greek fare. When you make Soupa Avgolemono try a Cretan Salad called Dakos. Made with deliciously marinated artichokes and served in a barley rusk. I use a twice “baked” bread bowl.
Number of Servings: 6

Ingredients

    6 cups low-sodium chicken broth (Sorry, no you can't use veg. broth.)
    1 to 2 tsp dried dill weed, to taste
    1/2 cup orzo
    2 Tbsp fresh lemon juice

Directions

1) Place broth, dill weed, and orzo in a large saucepan. Simmer, uncovered, until orzo is tender, about 20 minutes.

2) Stir in the lemon juice and serve.

+++Check out my Dakos Salad recipe as a soupa and salad combo+++

Number of Servings: 6

Recipe submitted by SparkPeople user JVANAM.






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Member Ratings For This Recipe

  • Avgolemono is supposed to have eggs in it. I married into a Greek family and that's how I was taught to make it. I've never seen the soup made without eggs, but since I love anything lemon I may try this! - 7/27/09

    Reply from JVANAM (7/28/09)
    CELLE98, You're right.

    I checked with a friend from St. Sophia's Greek Orthadox Church. She said if it's Avgolemono it should contain either a whole egg or egg slurry mixed in.

    So I asked why this one doesn't, she said,"A Chef's preferance...a lighter version...(or) just no eggs left." Sorry.


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