I made this deeelicious soup last night. It is perfect for cold weather and I suspect would be very nourishing if one had a cold. It is also surprisingly good left over, I say surprisingly because it even seems to improve the next day.
I will post the recipe when I get a minute sometime (ha ha). I tweaked the recipe a tiny bit. I think because I love eggs that I would add an additional egg yolk next time, if I was feeling extra indulgent, to thicken the broth a little more. Also, because the egg flavor is so important, I would use really good eggs.
This is not a "normal" avgolemono soup, because it includes zucchini. I also want to try asparagus and dill, including tiny bits of sausage, carrots and celery, etc... really its just a great soup base. Also I think it could easily be made with pearl barley instead of white rice.