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Avgolemono Soup (Egg & Lemon Soup)

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 cups chicken broth
rich
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3 large eggs
well beaten
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cup rice
(not instant)
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cup lemon juice
strained
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Ingredients

Amount Measure Ingredient Features
1.4 l chicken broth
rich
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3 large eggs
well beaten
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79 ml rice
(not instant)
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79 ml lemon juice
strained
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 16230% 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?
 

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