Avgolemono soup

I make Greek avgolemono soup in the spring around the time of Greek Orthodox Easter, which this year just happens to be tomorrow. Growing up our Greek neighbor used to call us on Greek Easter morning and exclaim, Christos Anesti—Christ is risen! Making this lemony soup always reminds me of her. It's a simple soup, made with eggs, chicken broth, and lots of lemon. I like my avgolemono with rice and mini turkey meatballs, which I always have a stash of in the freezer. Some folks swap out orzo pasta for the rice, and skip the meatballs. I also add in some fresh sprigs of dill. Opa!