Greek Egg and Lemon Soup (Avgolemono Soupa)
Made with just a few simple ingredients, Greek egg and lemon soup is a uniquely flavored, velvety smooth soup that's satisfying enough to make a whole meal.
Ingredients
- 6 cups low-sodium chicken broth
- 1/2 cup short-grain white rice
- 3 large eggs, separated
- Juice of 1-1/2 lemons, 3 tablespoons - or more to taste
- Zest of 1 lemon
- Salt and freshly ground black pepper
- Fresh dill or parsley for garnish
Instructions
- Bring the chicken broth to a boil and add the rice.
- Stir for about 2 minutes, then reduce the heat and simmer for 15 to 20 minutes, or until the rice is tender.
- While the rice cooks, whisk the egg whites until frothy and beginning to thicken.
- Add the yolks and whisk together until light and creamy.
- While continuing to whisk, slowly drizzle in about 1/2 cup of the simmering broth, then add the lemon juice.
- Remove the soup from the heat and gradually add the egg mixture, stirring constantly for about 1 minute.
- Stir in the lemon zest and season to taste with salt and pepper.
- Garnish with fresh herbs if desired and serve immediately.
Tips for Making This Recipe
Variation:
If desired, add about 1 cup of shredded, cooked chicken breast.Nutrition
Calories: 335kcal | Carbohydrates: 41g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 279mg | Sodium: 652mg | Fiber: 3g | Sugar: 18g