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Rachel Weill Photo by: Rachel Weill

Egg, Lemon, and Rice Soup (Avgolemono Soupa)

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

Sunset APRIL 2006

  • Yield: Makes 8 servings
  • Total:30 Minutes

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.

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
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Egg, Lemon, and Rice Soup (Avgolemono Soupa) recipe

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