Truth be told, I’m a soupivore. If I could translate every meal into some kind of soupy goodness, I would, in a second. Maybe it’s a tribute to college days when we would “drink our dinner” (enh, not really – never was a big drinker) or the fact that I am a camel and unless you force me to drink water, it never really occurs to me to do so (much more likely). But to me, nothing is better than a big ol’ vat of soup with my name on it.

Avgolemono Soup Yiayia would be proud of

Avgolemono Soup Yiayia would be proud of

Ranking high on the list of soup favorites is a Greek masterpiece called avgolemono. The name literally (and oh so gracefully) means egg-lemon. You can stop drooling (you were gagging? How rude.) If you’ve never tried lemon in your chicken noodle soup (or veggie equivalent) you haven’t experienced the goodness that Greeks bring to brothy soup (they add lemon to everything. And it’s damn good, might I add.) Avgolemono is akin to a creamy chicken rice soup, but here I make it with veggie broth for us rabbits. Great for a quick meal on a cold winter’s day, or if you have a cold and need some love from the Greek Yiayia you never had (or maybe you did! What do I know?) Anyway, enjoy.

Avgolemono Soup

  • 8 cups veggie broth
  • 1/2 cup rice
  • juice of 1 lemon
  • 2 eggs

Bring 4 cups of broth to a boil. Add the rice, cover, and simmer until rice is tender (also a great use for leftover rice). Add the remaining 4 cups of broth and turn heat to medium-low so that no bubbles are breaking the surface (very important!). In a medium bowl or a 2-cup measuring cup, add the lemon juice to the eggs and beat.

The secret of making avgolemono is to make sure that the eggs do not coagulate and produce the strings characteristic of egg drop soup (Greek grandmothers everywhere gasp with horror). Rather, the eggs should act as a thickener, making a creamy soup without the help of a flour roux (which they do sometimes in restaurants as a shortcut, so ask before you order).

There are several tricks to avoiding the egg drop disaster. First, slowly add 2-3 ladles of the hot broth to the egg and lemon mixture while beating vigorously. This will bring the temperature of the eggs up slowly to approach that of the soup. Then, before adding the watered-down eggs to the soup, make sure the soup is not boiling or even simmering. Any bubbles that break the surface mean that the temperature is too high and you’ll get egg drop, I can guarannnntee. So turn the soup way down and make sure it is perfectly still before adding the egg mixture. As you add the egg mixture, again, beat vigorously. Serves 2-3.

Reheating this soup can be tricky. You have to watch to make sure it doesn’t simmer, or again, the egg drop disaster will rear its ugly head. Those metal heat diffusers can be handy if you have a gas stove. I think microwaves are also a safe option… don’t quote me on that, though!