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Avgolemono (Greek Egg & Lemon Soup)

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Submitted by msboogie

Ingredients

4 946
CUPS ML CHICKEN BROTH
¼ 59
CUP ML RICE
uncooked
1 1
EACH EACH EGG YOLKS *
½ 0.5
EACH EACH LEMON
juice only

Directions

Bring the chicken stock to a boil in a stockpot.

Add the rice.

Reduce heat. Simmer until the rice is tender (about 20 minutes).

Beat the egg yolk and lemon juice together in a separate bowl.

Stir in ½ cup of the stock.

Whisk the mixture back into the stockpot.

Reheat but do not allow to boil.

Serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 129 21% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 344mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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