Egg, Lemon, and Rice Soup (Avgolemono Soupa)

Rachel Weill
Greek American Paige Poulos uses a rich homemade stock for this classic Greek soup, but canned broth makes a good version too.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

April 2006