Avgolemono (Greek Lemon Soup)

recipe
Greek lemon soup, traditionally known as avgolemono, is a simple soup recipe that calls for just 5 ingredients in addition to water, salt, and pepper. For more Greek favorites, see our complete Greek recipe collection.
4

Worthy of a special occasion

Yield:

6 servings (serving size: 2/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 74
Caloriesfromfat 27 %
Fat 2.2 g
Satfat 0.8 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 3.8 g
Carbohydrate 9.6 g
Fiber 0.2 g
Cholesterol 72 mg
Iron 0.5 mg
Sodium 252 mg
Calcium 18 mg

Ingredients

2 cups low-salt chicken broth
1 cup water
3 tablespoons fresh lemon juice
2 large eggs, lightly beaten
1 cup hot cooked long-grain rice
1/2 teaspoon salt
1/8 teaspoon white pepper
6 lemon slices

Preparation

Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, salt, and pepper. Ladle soup into each of 6 bowls; serve with lemon slices.

Note:

May 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note