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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (297g) Recipe makes 6 servings |
||
| Calories 164 | ||
| Calories from Fat 35 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 798mg | 33% | |
| Potassium 270mg | 7% | |
| Total Carbohydrate 21.1g | 7% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.1g | ||
| Protein 9.6g | 19% | |
Souppa Avgolemono (Egg-Lemon Soup)
By: truebrit
Aug 23, 2001
This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.
SERVES 6
Ingredients
- 6 cups chicken broth
- 3/4 cup rice or orzo pasta
- 3 eggs
- 1 lemon, juice of (or more)
Directions
1
Bring broth to boil in saucepan, and add rice or orzo.2
Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).3
While the rice cooks, lightly beat the eggs and the lemon juice together.4
Remove the broth from heat.5
Slowly mix about one cup of the hot broth into egg-lemon mixture.6
Add to the soup gradually while stirring.7
Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).8
Serve.
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Featured Reviews for This Recipe
From: pugsinbuffalo
On Jun 28, 2009
this is a very well represented traditional avgolemono. Simple, delicious, timeless.
From: Queen Roachie
On Jun 3, 2009
I liked this, but for me it had way too much rice when I followed the recipe, so I added another can of chicken broth. Husband didn't like this at all, so I probably won't make it again unless it's for other people. I liked the slight bitey aftertaste of the lemon juice and that the eggs gave the soup a nice creamy texture. I'm going to cook some chicken to add to the leftovers tomorrow for lunch. My 4 yo old loved it, btw, so thanks for the recipe!
From: kbarbon
On May 22, 2002
This recipe was perfect. The others have too much stuff in them. This is exactly how my greek friends make it!
From: Rachel Savage
On Aug 29, 2002
Excellent. I plan to make this again just as the recipe suggests. I served this at a dinner party and everyone wanted the recipe. They were also amazed at how easy the recipe was to make. Perfect for experienced cooks and novices alike. Leftovers reheated easily. Too bad there was only one portion left.
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