Avgolemono Soup
Recipe: #24480
July 24, 2016
Categories: Eggs, Rice, White Rice, Greek, 5-Minute Prep, Diabetic, Gluten-Free, Low Calorie, Low Cholesterol, Low Fat, Non-Dairy, Kosher Meat, more
"Traditional Greek soup that can be served warm or cold. I like it for a light lunch or an appetizer soup."
Original is 2 servings
Ingredients
-
-
- Garnish
-
Nutritional
- Serving Size: 1 (583.4 g)
- Calories 131.1
- Total Fat - 3.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 104.2 mg
- Sodium - 2451.1 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 1.1 g
- Sugars - 1.5 g
- Protein - 7.2 g
- Calcium - 47.5 mg
- Iron - 1.5 mg
- Vitamin C - 14 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place chicken broth in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and cook 15 minutes.
Step 2
Combine the egg and lemon juice, stirring with a wire whisk. Gradually stir about 1/4th of the hot mixture into the egg mixture; add to the remaining hot mixture, stirring constantly. Stir in salt and pepper. Garnish with lemon slices if desired.
Tips
No special items needed.
2 Reviews
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