Description This is the most popular of Greek soups. The name means ‘egg and lemon’, the two most important ingredients that produce this light and nourishing soup. Orzo is a Greek rice-shaped pasta, but you can use any small shape. Garnish with fresh lemon slices. Ingredients 1 ¾ quarts chicken broth ½ cup uncooked orzo pasta … Read more
Description This vegetarian Greek lemon soup (also known as Avgolemono soup) is comforting and delicious. Ingredients 8 cups water 1 pound leeks, white and light green parts only, chopped 2 ½ tablespoons vegetable base (such as Better Than Bouillon® Seasoned Vegetable Base) ⅔ cup uncooked jasmine rice 4 large eggs 6 tablespoons lemon juice, or more … Read more
Description This is the traditional recipe made in Greek kitchens. The basic Avgolemono (broth and lemon) can be varied for other similar Greek recipes. Serve with bread. Bread bits can be dipped into the soup. The soup will last in the fridge for a number of days or can be frozen. To reheat, place in … Read more