Of all the ways to enjoy a meatball, you could say they’re at their most comforting bobbing in broth. Not that there’s anything wrong with spaghetti and red sauce, miso and Ritz crackers, or any of ...

Avgolemono is a Greek egg and lemon mixture that’s tangy and silky, and used to thicken sauces and soups. In the United States, most versions of avgolemono soup brim with grains of rice and chunks of ...

Of all the ways to enjoy a meatball, you could say they’re at their most comforting bobbing in broth. Not that there’s anything wrong with spaghetti and red sauce, miso and Ritz crackers, or any of ...

Avgolemono soup is hands down my favorite Greek dish. The soup, when done right, is simultaneously rich and velvety, yet brightly rejuvenating. So when this lemony recipe landed in my inbox, I knew I ...

A little over a year ago in this column I wrote about a lemony meatball recipe that I got from Milk Street's Tuesday Nights newsletter. In the newsletter, the introduction to that recipe referenced a ...

In Greek cooking, lemon and whipped eggs are a classic — and essential — combination. It’s called avgolemono, a creamy but tart combination used to thicken sauces and soups, and that gives so many ...

Avgolemono soup is hands down my favorite Greek dish. The soup, when done right, is simultaneously rich and velvety, yet brightly rejuvenating. So when this lemony recipe landed in my inbox, I knew I ...

This image released by Milk Street shows a recipe for beef and rice meatballs with lemon-olive oil sauce. (Milk Street via AP) In Greek cooking, lemon and whipped eggs are a classic — and essential — ...

Greek avgolemono (ahv-guh-LEM-uh-no) is a creamy but tart mix of lemon and whipped eggs used to thicken sauces and soups. It's particularly tasty with youvarlakia (yo-var-LAH-kya) avgolemono, in which ...