Avgolemono Soup
Servings: 4
INGREDIENTS:
4-6 Cup Chicken Broth
4 Whole Egg Separated
3 Whole Lemons Squeezed
1 Pinch Pepper To taste
1/3 Cup Rice Cooked for 10 minutes
1 Pinch Salt To taste
DIRECTIONS:
- Beat egg whites and beat yolks separately and then mix together.
- Add lemon juice to mixture and beat again.
- Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
- Do this slowly...adding a little at a time, as not to curdle.
- Soup can be heated over a very low heat and stirred constantly.
- Add the cooked rice, salt, pepper, and any other seasonings to taste.
- Do not boil.
Recipe Source: Eat Greek Tonight
Nutritional Information (per Mastercook): 133 Calories; 6g Fat (38.1% calories from fat); 11g Protein; 10g Carbohydrate; 1g Dietary Fiber; 187mg Cholesterol; 854mg Sodium.