Celery Avgolemono (Greek Egg Lemon Soup) with Chicken Matzoh Balls

Preparation info
  • Yield: about


    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Tart and creamy egg-and-lemon is a classic combination in Sephardi repertoires all over the world. It appears as a sprightly sauce, warm or cold, napping vegetables, fish, even poached chicken, and it transforms humble chicken soup with rice into a boldface name—a favorite for pre- and post-Yom Kippur fasts and for Passover seders, when pieces of matzoh may be added.

The secret in this rendition is separating the eggs before they are whisked in: the airy beaten whites make the soup