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Benjamin W. Herila


Italian Avgolemono

Makes about 15 servings.


18 cups chicken stock
2 cups orzo pasta (dried)
5 eggs
pepper (freshly ground)
lemon juice


Bring the chicken stock to a boil. Add the orzos, reduce to a simmer and cook, uncovered, for 10 minutes or as long as the package says the pasta needs to be cooked.  

Meanwhile, in a large bowl, beat 5 eggs, 1 tsp. freshly ground black pepper, and 1 cup of lemon juice until well combined.

When the orzo is almost done, ladle about 5 or 6 cups of the egg and lemon mixture while whisking vigorously, until well combined. Then whisk the mixture into the pot and simmer for 5 more minutes. Add more lemon juice and ground black pepper to taste. 

The soup can be served immediately; however, after refrigerating overnight, the orzo and stock will become more uniformly combined. If you're planning on serving this soup to a large party, I recommend making it the day before and adding a little water just before reheating and serving to get the consistency just right.

You can also substitute Arborio rice instead of orzo for the traditional greek Avgolemono soup. 

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