Avgolemono Soup (Egg And Lemon Soup) Recipe
Servings: 6
Ingredients
- 6 c. Rich chicken stock
- 3 x Large eggs, well beaten
- 1/3 c. Rice (not instant)
- 1/3 c. Strained lemon juice
Directions
- In a large sauce-pan bring to a boil the 6 c. of broth. Add in the rice and simmer for about 20 min till tender. Reduce the heat and barely simmer. in a mixing bowl beat the Large eggs till they are light and frothy and stir in the lemon juice. Slowly add in 2 c. of the broth to the mixing bowl, beating constantly. Stir the mix gradually into the remaining broth. Reheat the soup before serving, but don't let it boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 93 | |
| Calories from Fat 25 | 27% |
| Total Fat 2.75g | 3% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 409mg | 17% |
| Potassium 251mg | 7% |
| Total Carbs 10.52g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.53g | 0% |
| Protein 6.25g | 10% |
