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About this recipe: The name literally means 'egg and lemon' and they combine beautifully to make this popular Greek soup. It's light, quick to make, kid and adult friendly and looks great with a thin slice of lemon or some coriander on top.

Michelle Chen

Serves: 4 

  • 1.5L chicken or fish stock
  • 100g rice
  • 3 eggs
  • 1 lemon, juiced
  • 1 tablespoon cold water
  • salt and freshly ground black pepper to taste

Prep:2min  ›  Cook:15min  ›  Ready in:17min 

  1. Pour the chicken stock into a large pan, and bring it to a boil. Add the rice and cook for 10 minutes.
  2. Beat the eggs until frothy, then add the lemon juice and cold water. Slowly stir in a tablespoon of the hot chicken stock to temper the eggs, then add one or two more. Be careful not to scramble the eggs!
  3. Return this mixture to the pan, and stirring constantly, turn off the heat. Season with salt and pepper and serve immediately. Do not let the soup boil once the eggs have been added or it will curdle!

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