Avgolemeno (Greek Egg & Lemon Soup) from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain

  • Cook Time: 30 minutes
  • Serves: 4



  1. In a large saucepan, combine stock, water and corn starch and bring to boiling.
  2. Stir in rice and cook, uncovered for 20–25 minutes or until rice is tender.
  3. Add salt and pepper to taste.
  4. Whisk lemon juice and eggs in a medium bowl then gradually stir into soup and cook for 2 minutes then serve.
Community content is available under CC-BY-SA unless otherwise noted.