Greek Egg-Lemon Soup
This traditional Greek soup is known as Avgolemono (meaning egg-lemon). Try serving with chicken or beef mixed into this warm soup.
Make This Recipe
Ingredients
- 3 Eggland's Best eggs
- 1 large can of low sodium chicken broth
- 1 cup rice, cooked
- 1/3 cup real lemon juice
- 1/3 cup water
Preparation
Cook rice until tender. Drain and set aside.
Combine water and lemon juice in a medium-size bowl.
Beat eggs thoroughly; slowly add water/lemon juice mixture, whipping constantly.
Bring chicken broth to a boil; when boiling, add rice and remove from heat.
Very slowly add egg mixture,stirring constantly to prevent curdling.
Serve immediately.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 232 |
| Fat | 5g (38.8% calories from fat) |
| Saturated Fat | 3g |
| Cholesterol | 131mg |
| Sodium | 238mg |
| Carbohydrates | 38g |
| Dietary Fiber | 1g |
| Protein | 9g |