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Egg, Lemon, and Rice Soup (Avgolemono Soupa)

Rachel Weill
Total time 30 mins
Yield Makes 8 servings
Greek American Paige Poulos uses a rich homemade stock for this classic Greek soup, but canned broth makes a good version too.

Ingredients

  • 2 quarts chicken broth
  • 1/2 cup long-grain white rice
  • Salt and pepper
  • 4 large eggs
  • 1/3 cup fresh-squeezed lemon juice

Nutrition Information

  • calories 117
  • caloriesfromfat 20 %
  • protein 12 g
  • fat 2.6 g
  • satfat 0.8 g
  • carbohydrate 10 g
  • fiber 0.2 g
  • sodium 107 mg
  • cholesterol 106 mg

How to Make It

  1. In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat.

  2. In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture. Stir over low heat just until hot, 1 to 3 minutes; don't boil or soup may curdle. Ladle into bowls.

  3. Note: Nutritional analysis is per serving.