Avgolemono Soup

Servings: 4

INGREDIENTS:
4-6 Cup Chicken Broth
4 Whole Egg Separated
3 Whole Lemons Squeezed
1 Pinch Pepper To taste
1/3 Cup Rice Cooked for 10 minutes
1 Pinch Salt To taste

DIRECTIONS:

  1. Beat egg whites and beat yolks separately and then mix together.
  2. Add lemon juice to mixture and beat again.
  3. Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
  4. Do this slowly...adding a little at a time, as not to curdle.
  5. Soup can be heated over a very low heat and stirred constantly.
  6. Add the cooked rice, salt, pepper, and any other seasonings to taste.
  7. Do not boil.


Recipe Source: Eat Greek Tonight

Nutritional Information (per Mastercook): 133 Calories; 6g Fat (38.1% calories from fat); 11g Protein; 10g Carbohydrate; 1g Dietary Fiber; 187mg Cholesterol; 854mg Sodium.

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