20 Reviews of Avgolemono Soup (Greek Egg-Lemon Soup)

From: KJMT42

On Aug 5, 2002

I was pleased to see the other comments on this soup. My husband and I had just experienced a wonderfully balanced Avgolemono Soup at a local Greek restaurant. The next day I cooked up this version for my family and found the lemon to be more dominant than the soup we had just enjoyed. We all agreed that the lemon juice should be reduced. Interestingly enough, I first saw this recipe prepared on local television. Then, after doing a rigorous search on the web, I found that most sites offered this identical recipe. I did find a couple of variations– one omitted milk, cornstarch and butter; another added freshly ground nutmeg and broken pieces of spaghetti. kj

From: gapeach2323

On Jul 7, 2005

Absolutely wonderful recipe! I agree it might be considered to "lemony" by some, but it was great for me. I love the consistency of this soup with the milk and cornstarch. Next time I will add some carrots, dill, and celery like my local restraunt does!

From: GJS

On Jun 4, 2002

Superb - Easy to make - Got raves! As good as any I've had in Greece. Note: I decreased the lemon juice by half & increased the lemon zest...perfectly "lemony" - just not as acidic.

From: VickiV

On Jan 15, 2006

This is the absolute best recipe for this soup I've ever made. I like the lemon at 1/2 cup because I'm a lemon fan, but everything about this soup is perfect. I changed the parsley to mint and was pleased.

From: Audrey Parrish

On Oct 25, 2007

The soup was very good. I actually added the full cup of lemon juice because I really like the zippy, lemony flavor. I felt the soup could have been a little thicker (like my local Greek resturant makes it), and I'm not sure about the milk in it. It seems like my local resturant's soup isn't as opaque. Other than that, I liked the finishing touch of parsley and I did enjoy this recipe. It's probably not a fair assesment when I'm compairing it to my local place, but their soup is really the best I've had. Thankyou for posting this though, I did find it helpful.

From: Marly Deschauer

On Jan 8, 2002

Great recipe! It was so easy to make this wonderful soup!

From: Scrapbook Lori

On Apr 24, 2005

Very easy to make, and enjoyable. I made this for a dinner party last night and my guests enjoyed it. I was craving it from a favorite Greek restaurant that we used to frequent when we lived in Albuquerque. I was surprised how easy it was to make. Thank you!

From: used2beyung

On Jun 14, 2008

I LOVE this soup! I prefer the lemon flavor, so I use the entire amount. I also add small pieces of chicken and double the amount of rice. Delicious soup!

From: **Sunday**

On Nov 16, 2006

Ok, I lost my family recipe for Avgolemono...and I loved this recipe because it was almost the same yet I used 1 cup of fresh lemon juice and maybe it was my tastebuds but..I think it needs more. Otherwise, fantastic! If you are not used to lemon or are not greek stick with the 1 - 1/2 cup of lemon! Thanks! Also, just to add I noticed that reviewed this previously said it did not work for them. When pouring the milk mixture into the broth you need to make sure it is cool enough so the milk does not curdle...otherwise it ruins the soup! Thanks again for the recipe!

From: wendylou

On Apr 24, 2002

I made this soup for a greek dinner party-everyone loved it. Instead of rice I used orzo - It was a nice difference.I didn't use all the lemon called for -I suited it to my taste.This was a real hit.- reheats very well-just thin with chicken broth.I will make this soup again.