Egg, Lemon, and Rice Soup (Avgolemono Soupa)

Greek American Paige Poulos uses a rich homemade stock for this classic Greek soup, but canned broth makes a good version too. Prep and Cook Time: about 30 minutes.

Yield: Makes 8 servings

Ingredients

• 2  quarts chicken broth
• 1/2  cup  long-grain white rice
• Salt and pepper
• 4  large eggs
• 1/3  cup  fresh-squeezed lemon juice

Preparation

1. In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat.

2. In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture. Stir over low heat just until hot, 1 to 3 minutes; don't boil or soup may curdle. Ladle into bowls.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

117 (20% from fat)

Protein:

12g

Fat:

2.6g (sat 0.8)

Carbohydrate:

10g

Fiber:

0.2g

Sodium:

107mg

Cholesterol:

106mg