"Loukoumi Greek avgolemono displays a mastery of combining egg and lemon to thicken broths without curdling. The soup is indeed tangy and velvety — one could mistake it for cream — with big chunks of chicken, scoops of orzo, and pieces of celery and carrot. It’s served with pita slices and lemon wedges for extra zest. The only downside is its pint-size offering will leave you wanting more." - Caroline Shin