From: (Micaela Pantke)

Date: Mon, 16 Aug 93 09:31:11 +0200


From: (Erik. A Speckman)

Source: _The Way Yia Yia Did It_ from the Greek Orthodox Ladies
        Philoptochos Society, Saint Sophia Greek Orthodox Church, 
        San Antonio, Texas. 

1/2 cup   uncooked rice or orzo (rice shaped pasta, which I prefer)
7-8 cup   stock (I use chicken)
2 tblsp   water
2-3       eggs
juice of 1 lemon
salt and pepper to taste

Prepare a stock by boiling slowly lean lamb, meat bones, or chicken with
enough water to cover.  Strain stock when meat is done.  1/2 hour before
serving, boil stock and add rice or orzo.  When orzo is done, reduce
heat to simmer.  In a bowl, beat eggs with 2 Tbsp.  water and the lemon
juice.  Spoon broth into egg mixture STIRRING CONSTANTLY to prevent
curdling.  After adding about 5 Tbsp.  broth to eggs, add eggs to the
broth on the stove STIRRING CONSTANTLY.  Remove from heat.  It should be
slightly thick.  Serve immediately.  I like this pretty "lemony", so I
sometimes add more lemon. 

From: (Stephanie da Silva)


6 cups    chicken broth           
6 tblsp   rice or orzo
3         eggs                         
juice of 1 large lemon (or more)

Bring broth to boil and add rice or orzo.  Cover and cook for 20 minutes
(rice) or 10 minutes (orzo).  While the rice cooks, lightly beat the
eggs and the lemon juice together.  Remove the broth from heat.  Slowly
mix about one cup of the hot broth into egg-lemon mixture.  Add to the
soup gradually while stirring.  Serves six. 
From: (Karen Mintzias)

Source:  "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books,
         New York.

(Servings:  6)
2 qt     Chicken broth; strained
1/2 cup  Raw long grain white rice
2        Whole eggs or egg yolks
2        Lemons; (juice only)
Bring the broth to a full boil in a soup kettle.  Gradually add the rice,
stirring constantly until the broth boils again.  Reduce the heat, cover,
and simmer until the rice is just tender, not mushy, 12 to 14 minutes.
Remove from the heat and keep warm while preparing avgolemono. Beat the
eggs for 2 minutes.  Continue to beat, gradually add the lemon juice.

Slowly add some of the hot broth to the egg-lemon mixture, beating
steadily.  Stir the mixture into the soup and cook over minimum heat,
without boiling, until the soup thickens to coat a spoon.  Taste for
salt, and keep warm over hot water until ready to serve.  Pass the
pepper mill at the table for additional zest. 

If desired, bite-sized pieces of cooked chicken may be added to soup
before adding the rice.



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