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Egg and Lemon Soup

A creamy, tangy soup for one that's perfect for sick days and cold weather. 

Cuisine Armenian
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1


  • 3/4 bowlful of water (about 1.5-2 cups)
  • 1 egg
  • Juice from 1/2 lemon (+/- a little lemon juice)
  • The equivalent of 2-3 tablespoons of uncooked spaghetti or vermicelli noodles, broken into 1 inch pieces
  • 1/4 teaspoon dried mint
  • salt to taste


  1. Bring the water to a boil in a small saucepan. Add the noodles.
  2. While the noodles are cooking, beat the egg and lemon juice in your soup bowl with a fork. Add the mint.
  3. When the noodles have cooked through (about 7 minutes), slowly add the boiling water and noodles to the egg and lemon mixture, "whisking" constantly with a fork to prevent the egg from becoming stringy. To cook the egg through a bit more, pour the soup back into the sauce pan, and cook over low heat, stirring constantly, for 2-3 more minutes. 

  4. Serve.