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. Prep and Cook Time: about 30 minutes.
Yield: Makes 8 servings
Total:
Recipe from
More From Sunset
Recipe Time
Total:
30 Minutes
Nutritional Information
Amount per serving
- Calories: 117
- Calories from fat: 20%
- Protein: 12g
- Fat: 2.6g
- Saturated fat: 0.8g
- Carbohydrate: 10g
- Fiber: 0.2g
- Sodium: 107mg
- Cholesterol: 106mg
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.
Egg, Lemon, and Rice Soup (Avgolemono Soupa) Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining, Quick/Easy, 5 Ingredients or Less
- CUISINE: Greek, Mediterranean
- MAIN INGREDIENT: Eggs, Rice/Grains
- DIETARY CONSIDERATION: Gluten-Free, Low Fat, Low Saturated Fat, Low Sodium
- OCCASION: Easter, Spring
- PUBLICATION: Sunset
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Avgolemono Chicken Soup with Rice
Food & Wine -
Avgolemono
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