avgolemono

[ ahv-goh-lem-uh-noh; Greek ahv-gaw-le-maw-naw ]

noun

, Greek Cooking.

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

avgolemono

/ ˌævɡəˈlɛmənəʊ /

noun

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

Word History and Origins

Origin of avgolemono¹

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

Word History and Origins

Origin of avgolemono¹

C20: from Modern Greek

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

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

From New York Times

In the United States, we tend to think of avgolemono as a soup made with chunks of chicken and grains of rice.

From New York Times