Avgolemono Soup - Rice or Orzo?

[voula_slat]

I’ve been making avgolemono for years, but I recently noticed how divided people are on one simple choice: rice or orzo.

I grew up eating it with rice, and I love how it thickens the broth slightly and makes the soup feel like comfort in a bowl. But I’ve also tried versions with orzo that feel a bit lighter and silkier — almost like a cross between soup and pasta.

Some recipes swear by short-grain rice for that creamy texture, while others argue orzo gives better control so the eggs don’t curdle. I’ve even seen a few cooks skip both and make a pure broth version!

So I’m curious, which do you use, and why? Is it a regional thing, a family tradition, or just personal taste?

 

[k_tsoukalas]

I love this question because avgolemono really is one of those dishes where tiny choices change the whole experience. I grew up with rice too, usually short-grain, and to me it creates that classic, velvety texture you expect from a traditional Greek yiayia-style avgolemono. The starch releases just enough creaminess to make the broth feel rich without being heavy.

That said, I’ve made it with orzo many times, especially when I want something a little lighter or when I’m cooking for people who prefer a more “soup-and-pasta” feel. Orzo tends to keep its shape better and gives a cleaner broth, which some people like because it’s easier to control the temperature and avoid curdling the eggs.