Avgolemono (Egg Lemon Soup)




2 quarts chicken broth
1/2 cup rice or orzo
salt and pepper to taste
3 eggs, beaten
Juice of 2 lemons
1 tbsp. flour
lemon wedges for table


Bring broth to a low boil in 4 quart saucepan. Add rice and simmer, covered, for 20 minutes or until rice is tender. Add salt and pepper. In a bowl combine eggs, lemon juice, and flour with a hand mixer. Very slowly, add one cup of the hot broth to the egg mixture. Add this slowly back to the saucepan, stirring constantly. Cook over low heat for 5 minutes. Do not boil, as it may curdle. Serve with lemon wedges and greek bread.