Home » Rice » Avgolemono Soup Egg and Lemon Soup

Avgolemono Soup Egg and Lemon Soup Recipe

6 c Rich chicken stock 3 Eggs, well beaten 1/3 c Rice (not instant) 1/3 c Strained lemon juice In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and simmer for about 20 minutes until tender. Reduce the heat and barely simmer. in a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice. Slowly add 2 cups of the broth to the mixing bowl, beating constantly. Stir the mixture gradually into the remaining broth. Reheat the soup before serving, but do not let it boil. Posted by Jerry Tretiak. Courtesy of Fred Peters.

Similar Recipes

Aunt Julia's Paella

Austrian Homestyle Generic Vegetable Soup

Autumn Fruited Chicken

Avgolemono

Avgolemono Soup Lemon

Avgolemono Soup Chicken-Lemon Soup

Avgolemono Soup Greek Chicken-Lemon Soup

Avgolemono Greek Egg & Lemon Soup