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Avgolemono (Greek Lemony Rice Soup)

A Balsamic Condimento Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

30 minutes


8 adult(s)


Lemon White Balsamic Condimento

This has always been a favorite of Barbara and Mike. They usually serve this with cornbread and a salad for a perfect fall/winter dinner. Easy and delicious.


  • 8 cups chicken stock
  • 1 cup long grain white rice or orzo
  • 4 eggs
  • Juice of 3 lemons
  • 2 Tablespoons Lemon White Balsamic Condimento
  • Kosher salt and freshly ground pepper
  • Parsley leaves for garnish
  • NOTE: If you prefer a little more substantial soup, you can add some shredded rotisserie chicken and diced carrots while cooking.


  • Bring the chicken stock to a boil in medium size pot. Reduce the heat to medium and stir in the rice or orzo. Put a lid on the pot but slightly ajar and stir the soup occasionally until the rice or orzo is tender.
  • Whisk eggs, juice and Lemon White Balsamic Condimento in a bowl until frothy. Add 1 cup of the simmering stock to the egg/juice/condimento mixture and whisk quickly to combine. Transfer back to the pot.
  • Continue to cook, stirring continuously, for about 2 mintues.
  • Season with salt and pepper and garnish with parsley.