avgolemono

American  

[ahv-goh-lem-uh-noh, ahv-gaw-le-maw-naw] / ˌɑv goʊˈlɛm əˌnoʊ, ˌɑv gɔˈlɛ mɔ nɔ /

noun

Greek Cooking.

1. a soup or sauce made with beaten eggs, lemon juice, and usually chicken broth.

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avgolemono British  

/ ˌævɡəˈlɛmənəʊ /

noun

1. a Greek soup made with eggs, lemon juice, and rice

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Etymology

Origin of avgolemono

First recorded in 1960–65; Modern Greek augolémono, from abgó, augó “egg” ( Greek tò ōión “the egg,” plural tà ōiá, altered by fusion of article and noun, with bg and ug dividing consecutive vowels, and separation of the article as t’; oo- ) + -lemono, variant of lemóni “lemon” (from Italian limone; lemon

Example Sentences

It’s called avgolemono, a creamy but tart combination used to thicken sauces and soups, and that gives so many Greek dishes their characteristic tangy richness.

From Washington Times

But the avgolemono was a bit fussy for our weeknight standards, so we streamlined it for this recipe in our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region.

From Washington Times

A particularly delicious example is a dish called youvarlakia avgolemono, in which beef and rice meatballs dot a lemony soup that’s rich and velvety with egg yolks.

From Washington Times

Because while versatile meatballs can withstand the heat, taking care with your avgolemono is what guarantees the silkiest, most elegant broth.

From New York Times

This lemony Greek meatball soup, a riff on youvarlakia avgolemono, looks especially quiet in the pot.

From New York Times