Kassiani's Thick Avgolemono Soup

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 137.3

Total Fat: 3.4 g
Cholesterol: 68.1 mg
Sodium: 1,141.2 mg
Total Carbs: 15.8 g
Dietary Fiber: 0.2 g
Protein: 10.2 g

View full nutritional breakdown of Kassiani's Thick Avgolemono Soup calories by ingredient

Introduction

This is NOT a 'healthy' recipe. This is the way my mother, a real Greek, makes it... although the bouillon is a recent addition. Restaurants often just use the egg whites; my mother uses whole eggs. This is NOT a 'healthy' recipe. This is the way my mother, a real Greek, makes it... although the bouillon is a recent addition. Restaurants often just use the egg whites; my mother uses whole eggs.

Minutes to Prepare: 15

Minutes to Cook: 100

Number of Servings: 16

Ingredients

Chicken Broth, 10 cup (8 fl oz)

Egg, fresh, 5 large

Lemon Juice, 4 lemon yields

White Rice, medium grain, 4 cup

Chicken bouillon, 3 cube

Salt and pepper to taste

Directions

Boil a chicken for two hours. Remove the chicken from the pot, and use for chicken salad or some other purpose (you can add some of the meat back to the soup later if you want).

Add 1 and 1/3 cups dry rice to the pot. Let the rice cook. TURN DOWN THE HEAT.

Squeeze the 4 lemons. Beat the eggs, THEN add the lemon juice. Beat together.

Slowly add a LITTLE bit of the broth at a time to the egg-lemon mixture until the mixture gets very warm. Dump into the broth and stir.

Let the broth come to where it begins to boil again, and take the pot OFF the heat. I cannot stress this part enough; you don't want the egg to 'break'. The only reason Mom lets it boil at all is because of salmonella worries.

Number of Servings: 16

Recipe submitted by SparkPeople user KYRRDIS.