Tarbiya: Egg-Lemon Soup [project # 233]


I don’t want chicken noodle soup when I’m sick; I want Tarbiya! This Mediterranean/Middle Eastern Soup is ideal for a sick loved one or someone who’s wanting a flavourful food after their wisdom teeth have been removed, straining the noodle or grain, of course
. Tarbiya: Egg-Lemon Soup: Total Time: 45: Active Time: 15 minutes


  • 8 c. homemade (preferentially) chicken stock, seasoned with thyme

For the Avgolemono:

  • 3 to 5 Eggs
  • Juice from 3 to 5 Lemons
  • 1/4 tsp. cornstarch
  • 1/2 to 3/4 cup orzo or rice or pastina


  1. Blend the eggs, lemon juice, and cornstarch in blender.
  2. Boil orzo or rice in chicken stock until tender.
  3. Remove the chicken stock from heat for about 5 minutes, then slowly add two ladles of chicken stock to the egg and lemon mixture (to temper) to avoid curdling.
  4. Then add the egg and lemon mixture back into the pot with chicken stock. Return pot to heat and slowly bring to a simmer. Serve warm.


This was inspired my an episode of the Chew where Michael Symon made this egg and lemon soup. He said that his mom made it for him when he was sick. I have a really sucky immune system, so this resonated with me. The soup he was describing is prevalent in Mediterranean and Middle Eastern cuisines. Here I added ginger because its good for the belly and sinuses. The first trial week that we made this, well Tim made it, I was sick and bedridden for four days. The soup had a splendid healing effect, at least mentally. Chicken broth, ginger, lemon and egg are just a wonderful holistic combination, and the soup is very low complication so it can even be made by a sick person.


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