It's become one of m's favorites. Lots of restaurants in New England seem to offer it on their menus and he orders it whenever he sees it.
The other night I made a roast chicken intending to use the left-over bits for a soup. And I decided to make avgolemono instead of my usual matzoh ball or chicken vegetable deals.
I used this recipe. It was so quick and easy. I followed the advice of one of the reviewers and used the juice of two whole lemons instead of the recommended 3 tablespoons. I think it was a little too lemony. So I tempered it with a little butter. Next time I'll try sticking to the amounts as stated in the recipe. Served with grilled cheese it was a light but tasty meal.