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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.8
  • Total Fat: 3.8 g
  • Cholesterol: 119.4 mg
  • Sodium: 76.1 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 11.1 g

View full nutritional breakdown of Avgolemono calories by ingredient
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Avgolemono

Submitted by: KDSTAP

Introduction

This is a popular of Greek soup. The name means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Orzo is a Greek rice-shaped pasta, but you can use any small shape, or even left over cooked rice. Garnish with fresh lemon slices or parsley. This is a popular of Greek soup. The name means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Orzo is a Greek rice-shaped pasta, but you can use any small shape, or even left over cooked rice. Garnish with fresh lemon slices or parsley.
Number of Servings: 4

Ingredients

    Soup, bouillon cubes and granules, low sodium, dry, 4 teaspoon (remove)(I use herb-Ox no sodium granules)
    Water, tap, 5 cup (8 fl oz) (remove)
    Garlic powder, .5 tsp (remove)
    Oregano, ground, .5 tbsp (remove)
    Basil, 1 tsp (remove)
    Parsley, 3 tbsp (remove)
    Egg, fresh, 2 large (remove)
    Orzo Pasta, .5 cup (remove)
    Lemons, 1 fruit without seeds (remove)
    Roasting Chicken, light meat, .5 cup, cooked, and diced (remove)
    Salt and Pepper to taste

Directions

Pour 4 1/2 cups of the water, oregano, garlic powder, dried basil, chicken bouillon and the zest of one lemon into a large saucepan -bring it to a boil. Add the orzo and cook for 5-6 minutes.
Meanwhile, in a seperate bowl, beat the eggs until frothy, then add the juice of one lemon, the rest of the cold water, and the cornstarch. While whisking, slowly stir in a ladleful of the hot chicken stock into the egg mixture. Be careful not to scramble the eggs!
Return this mixture to the pan, off the heat, and stir well. Add the chicken to the pot and return to the stove on low heat. Heat through being careful not to bring the soup to a boil. Season with salt and pepper and serve at once, garnished with lemon slices and chopped parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user KDSTAP.






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