Avgolemono (Greek Lemon Soup)

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.

Yield: 6 servings (serving size: 2/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 27%
  • Fat: 2.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.8g
  • Carbohydrate: 9.6g
  • Fiber: 0.2g
  • Cholesterol: 72mg
  • Iron: 0.5mg
  • Sodium: 252mg
  • Calcium: 18mg

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

  1. 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.
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