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Avgolemono (Greek Egg and Lemon Soup)



Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free


4 cups chicken broth
¼ cup rice
1 each egg yolks
½ each lemon
juice only


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.



* not incl. in nutrient facts

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 12921% of calories 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?


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