« Greek Breakfast | Main | Souvenir Shopping »



As an orzo novice, can I ask a dumb question? Can you further elaborate on "partially cooked orzo"? :) Thank you - this looks delicious and easy.

Orzo is a essentially a pasta shaped like rice. In Italian it translates as "barley", but it's actually a small rice-shaped pasta. I prefer to cook it as the bag/box suggests and shave about 3 minutes off--this is to get more of the chicken broth flavor and not over cook the pasta. That being said you could cook the orzo in a separate pot and add it in at the end with the chicken.

Carol Smith

Is the Orzo partially cooked prior to starting the recipe when it is put in a saucepan with the broth and simmered or is that the step that partially cooks the orzo?


Carol, the orzo is partially cooked on it's own prior to starting the recipe. If this is too much to deal with, you could cook the orzo to your liking al dente or otherwise and add it in while the soup and the orzo are still warm.

Linnea Iordanopoulos

I just happened by your blog on my search for a staka recipe...and saw your avgolemono recipe...

If I may help you, it is avgo (egg) LE mo no (lemon).

In my 22 years being married to a Greek, and 11 years living in Greece, I have never had it with orzo. Never. Rice, yes, orzo, no.

It seems as though maybe the original recipe you have has mixed up the avgolemono SAUCE with the SOUP, both called avgolemono, but in Greece you know the difference becuase of what is being served.

The sauce can be cold, but Greek soup is NEVER served cold.

Traditionally, the soup is basically chicken soup (chicken, carrots, onions, olive oil, salt, Knorr, celery leaves, and a handful of rice) boiled. Then cool some broth, take the chicken out, pull the meat off the bones, discard skin and bones, add juice of 1-2 lemons to broth that has cooled, (depends upon how tart you like it), beat an egg, not just the yolk (that is for the sauce), you can use the whole egg for soup, or two, depending upon how thick you like the soup, and slowly pour the lemon/broth mixture into the egg.

Then add that mixture back into the soup. When Greek women do this they often make a little "kissing" sound..they say it keeps the egg from curdling ;-))

We often use cornstarch to thicken it.

I just (ashamedly)threw the last of mine down the sink, as I make it so often my family is sick of it!!

See Vefa Alexiadou's wonderful cookbook, or Nancy G's site at About.com on Greek cooking.

great blog you have here. Hope you don't mind my butting in.

Kali Orexi (Bon Appetit)


Eleni Tsigaras

Just wanted you to know that my Greek grandmother (yiayia), who was born in Greece, often made avgolemono soup with orzo. In fact that's the way we Greek kids grew up eating the soup, with orzo. We prefer it to rice. In my husband's horio in Greece, that's the way it is prepared, with krithirakia (orzo). Don't think you've been around many areas of Greece, even though you said you have lived there for ll years.

The comments to this entry are closed.

Join the mailing list

International World of Food Blogs

Search This Site


AddThis Social Bookmark Button
Blog powered by TypePad
Member since 07/2004