An easy Greek avgolemono soup (egg-lemon) with plenty of substitutions! Traditionally avgolemono is eaten as a soup or used as a sauce. When as soup, it's usually chicken soup with avgolemono. Here I use any 'flavorful liquid' and then reincorporate the egg-lemon mixture into that.See full video of recipe on my patreon :)

Dolma means something stuffed or filled, in Turkey. The sauce originated from Sephardi Jewish Cuisine from Iberia. Egg and lemon sauce is used in a lot of Middle Eastern, Greek, and Balkans cuisine. There are more areas that have a version of this sauce. I added honey and sugar so the granddaughters would eat them.Sometimes these are stuffed with minced/ground meat, nuts, fruit, vegetables and so on. Sometimes cornstarch is used to help thicken the sauce. We like this version so I stick with it.

Yes, it’s a soup, but the lemon makes it ideal for any season, especially summer.#GoldenApron23 #Greek #meal #dinner #fresh #summer

Avgolemono is my favorite soup. Usually I have it with chicken and rice. I came up with this vegetarian variation using orzo over Lent because NY had a particularly brutal and never ending winter which overlapped with Eastern Orthodox Easter time (so I was fasting from meat). It transitions nicely into a spring time soup. Enjoy

My mom asked me yesterday what I was thinking of posting for my next recipe this week, I had decided that I was going to make Giouvarelakia – Greek Meatball Soup. We had taken out all the ingredients, set them on the counter, but before I could start cooking I had a few things to do. When I finally went to the kitchen, to my surprise my mom went ahead and did everything from combining the ingredients to cooking the soup.. So, this means I have no other pictures than the featured image to show how this is prepared. I do apologise. 🙂This is a lovely, warm winter soup that combines beef, rice, dill and many more ingredients, that will satisfy that hungry feeling when your coming in from the cold. It has been rather cold here and what else better to eat than soups. 🙂 This one though is different because it also has that tasty addition of lemon juice which just gives each spoonful a WOW taste. (I was going to write a WOW factor but I think that would be a bit too much) hahaha

My mom asked me yesterday what I was thinking of posting for my next recipe this week, I had decided that I was going to make Giouvarelakia – Greek Meatball Soup. We had taken out all the ingredients, set them on the counter, but before I could start cooking I had a few things to do. When I finally went to the kitchen, to my surprise my mom went ahead and did everything from combining the ingredients to cooking the soup.. So, this means I have no other pictures than the featured image to show how this is prepared. I do apologise. 🙂This is a lovely, warm winter soup that combines beef, rice, dill and many more ingredients, that will satisfy that hungry feeling when your coming in from the cold. It has been rather cold here and what else better to eat than soups. 🙂 This one though is different because it also has that tasty addition of lemon juice which just gives each spoonful a WOW taste. (I was going to write a WOW factor but I think that would be a bit too much) hahahaI hope you enjoy this lovely soup recipe 😉

always great I'm winter or when sick

This actually goes together fast - about 30 minutes - but it's a busy 30 minutes! It looks more complicated than it is which makes it great for impressing company, and even my daughters (who are pretty finicky) will eat it!

I had some leftover ground Lamb and figured that I have never seen a greek wedding soup. I came out great.

My sister Jo gave me the recipe which I tweaked

Spit roasted Greek chicken