Greek Egg-Lemon Soup (Avgolemono Soup)

GE Recipes



Serves 8
Ingredients

* 6 cups chicken broth
* 1/2 cup uncooked long grain rice
* 2 eggs
* 1/4 cup freshly squeezed lemon juice

Preparation

1. Heat chicken broth to a boil and add rice.

2. Cover, reduce heat and cook rice about 20 – 30 minutes or according to package instructions.

3. Beat eggs until frothy.

4. Slowly add lemon juice to eggs while beating constantly.

5. Allow soup to stop cooking and cool for a few minutes.

6. Pour a ladle of the hot broth into the egg mixture while beating constantly.

7. Continue doing this a ladle at a time, until egg mixture is hot and then add the rest of the soup.

Serve immediately.