This is the most popular of Greek soups. The name literally means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Usually made with homemade chicken or fish stock, garnish this quick and easy version with fresh lemon slices.
The recipe is very similar to the one I grew up with except instead of using bought stock my mom took a whole chicken and boiled it in water with peppercorn and salt, celery and onion. When the chicken is cooked strain the broth and then after you add the other ingredients you shred the chicken and add it to the soup or serve the chicken on the side. - 05 Oct 2013
I learnt to make this from my Yiayia (grandmother) and whenever anything is wrong, or I just need a bit of cheering up I make this and eat the whole lot! - 05 Jun 2012
Good. Be sure to use good quality chicken stock. - 11 Aug 2008