Avgolemono (Greek Egg & Lemon Soup)
- Number of Servings: 12
Ingredients
3 quarts chicken stock (homemade is best so you can minimize the sodium) 1 cup rice 2 lemons (just the juice) 6 large egg yolks White pepper and salt to taste
Bring chicken stock to a boil. Add rice and cook for about 20 minutes. Whisk juice of lemons with the egg yolks until slightly thickened. Temper egg mixture with some of the stock. Add slowly back into the simmering stock, stirring with a wooden spoon while doing this. Cook until slightly thickened. Season to taste.
Makes 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user KAREBEAR525.
Makes 12 1-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user KAREBEAR525.
Nutritional Info Amount Per Serving
- Calories: 132.2
- Total Fat: 5.1 g
- Cholesterol: 109.6 mg
- Sodium: 347.4 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.1 g
- Protein: 7.7 g
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