Reviews (1) Add Rating & Review 162 Ratings 5 star values: 41 4 star values: 55 3 star values: 37 2 star values: 18 1 star values: 11 Martha Stewart Member Rating: 1 stars 02/15/2015 Ok, clearly NO ONE at Martha Stewart has made this recipe. 2 cups of orzo turns this into porridge! Use 1 cup. Martha owes me all the wasted ingredients that I put into this dish as written.
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Gallery Avgolemono (Greek Egg and Lemon Soup) Recipe Summary Servings: 10
Ingredients Ingredient Checklist 8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 cups uncooked orzo, (rice-shaped pasta) 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 3 tablespoons cornstarch 4 large eggs 3/4 cup fresh lemon juice, (4 lemons)
Gallery Avgolemono (Greek Egg and Lemon Soup)
Recipe Summary Servings: 10
Gallery
Avgolemono (Greek Egg and Lemon Soup)
Avgolemono (Greek Egg and Lemon Soup)
Avgolemono (Greek Egg and Lemon Soup)
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 2 cups uncooked orzo, (rice-shaped pasta) 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 3 tablespoons cornstarch 4 large eggs 3/4 cup fresh lemon juice, (4 lemons)
Directions
In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.
Reviews (1)
Add Rating & Review 162 Ratings 5 star values: 41 4 star values: 55 3 star values: 37 2 star values: 18 1 star values: 11
Martha Stewart Member Rating: 1 stars 02/15/2015 Ok, clearly NO ONE at Martha Stewart has made this recipe. 2 cups of orzo turns this into porridge! Use 1 cup. Martha owes me all the wasted ingredients that I put into this dish as written.
Reviews (1)
Add Rating & Review 162 Ratings 5 star values: 41 4 star values: 55 3 star values: 37 2 star values: 18 1 star values: 11
Add Rating & Review
162 Ratings 5 star values: 41 4 star values: 55 3 star values: 37 2 star values: 18 1 star values: 11
162 Ratings 5 star values: 41 4 star values: 55 3 star values: 37 2 star values: 18 1 star values: 11
162 Ratings 5 star values: 41 4 star values: 55 3 star values: 37 2 star values: 18 1 star values: 11
5 star values: 41 4 star values: 55 3 star values: 37 2 star values: 18 1 star values: 11
Martha Stewart Member Rating: 1 stars 02/15/2015 Ok, clearly NO ONE at Martha Stewart has made this recipe. 2 cups of orzo turns this into porridge! Use 1 cup. Martha owes me all the wasted ingredients that I put into this dish as written.Martha Stewart Member
Rating: 1 stars 02/15/2015
Ok, clearly NO ONE at Martha Stewart has made this recipe. 2 cups of orzo turns this into porridge! Use 1 cup. Martha owes me all the wasted ingredients that I put into this dish as written.
Rating: 1 stars
All Reviews for Avgolemono (Greek Egg and Lemon Soup)
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Avgolemono (Greek Egg and Lemon Soup)
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
