Avgolemono (Greek Lemon Soup)

Yield: 6 servings (serving size: 2/3 cups)

Ingredients

• 2  cups  low-salt chicken broth
• 1  cup  water
• 3  tablespoons  fresh lemon juice
• 2  large eggs, lightly beaten
• 1  cup  hot cooked long-grain rice
• 1/2  teaspoon  salt
• 1/8  teaspoon  white pepper
• 6  lemon slices

Preparation

Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, salt, and pepper. Ladle soup into each of 6 bowls; serve with lemon slices.

Nutritional Information

Calories:

74 (27% from fat)

Fat:

2.2g (sat 0.8g,mono 0.6g,poly 0.2g)

Protein:

3.8g

Carbohydrate:

9.6g

Fiber:

0.2g

Cholesterol:

72mg

Iron:

0.5mg

Sodium:

252mg

Calcium:

18mg