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’; cf. oo-) + -lemono, variant of lemóni “lemon” (from Italian limone; see lemon

Example Sentences

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 • Sep. 27, 2023

The chicken avgolemono at the Greek Deli — the tiny Old World takeout that continues to thrive despite the influx of downtown chains — is sort of the anti-soup.

From Washington Post • Apr. 26, 2017

It is called avgolemono: a broth of chicken thickened with whisked egg and lemon and fortified with rice and spinach.

From The New Yorker • Jan. 23, 2017

A soup of organic green lentils suffered from too thin a broth; avgolemono had a thick texture reminiscent of canned soup.

From New York Times • Oct. 22, 2011

Have the traditional Greek lemon soup -- avgolemono -- at Costas Opa in Fremont, insists a reader who's been doing just that for more than 20 years.

From Seattle Times • Apr. 1, 2011