Avgolemono Soup (Egg and Lemon Soup)
29
29
Ingredients
6 | cups |
chicken broth
rich |
|
3 | large |
eggs
well beaten |
|
⅓ | cup |
rice
(not instant) |
|
⅓ | cup |
lemon juice
strained |
Directions
In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and simmer for about 20 minutes until tender. Reduce the heat and barely simmer.
In a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice. Slowly add 2 cups of the broth to the mixing bowl, beating constantly. Stir the mixture gradually into the remaining broth. Reheat the soup before serving, but do not let it boil.
Nutrition Facts
Serving Size 289g (10.2 oz)Amount per Serving
Calories 16230% of calories from fat
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
8%
Trans Fat
0g
Cholesterol 113mg
38%
Sodium 379mg
16%
Total Carbohydrate
6g
6%
Dietary Fiber 0g
1%
Sugars g
Protein
20g
Vitamin A 3%
•
Vitamin C 11%
Calcium 2%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?