Greek Egg Lemon Soup Recipe

click to rate
0 votes | 1184 views
Servings: 6

Ingredients

Cost per serving $1.13 view details

Directions

  1. Bring the broth to a full boil in a soup kettle. Gradually add in the rice, stirring constantly till the broth boils again. Reduce the heat, cover, and simmer till the rice is just tender, not mushy, 12 to 14 min.
  2. Remove from the heat and keep hot while preparing avgolemono. Beat the Large eggs for 2 min. Continue to beat, gradually add in the lemon juice. Slowly add in some of the warm broth to the egg-lemon mix, beating steadily. Stir the mix into the soup and cook over minimum heat, without boiling, till the soup thickens to coat a spoon. Taste for salt, and keep hot over warm water till ready to serve. Pass the pepper mill at the table for additional zest.
  3. (If you like, bite-sized pcs of cooked chicken may be added to soup before adding the rice).

Toolbox

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 357g
Recipe makes 6 servings
Calories 105  
Calories from Fat 19 18%
Total Fat 2.08g 3%
Saturated Fat 0.64g 3%
Trans Fat 0.0g  
Cholesterol 69mg 23%
Sodium 522mg 22%
Potassium 306mg 9%
Total Carbs 14.67g 4%
Dietary Fiber 1.7g 6%
Sugars 0.4g 0%
Protein 6.43g 10%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment