Greek Egg-Lemon Matzo Soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

This soup is a perfect example of how Jews adapted the dishes of a particular country to their religious and aesthetic needs. Avgolemono (chicken soup thickened with eggs and invigorated with fresh lemon juice) is a mainstay of the Greek table, but usually it’s made with rice. Come Passover, the Jews of Salonika enrich the broth with matzo farfel to make a soup that’s wonderfully soothing and sustaining. The tang of the lemon juice makes this unlike any chicken soup you’ve ever tasted. To r