Ingredients for Avgolemono Egg Lemon Soup Greece
- 6 cups chicken broth
- 1 cup uncooked long grain rice
- Carrot
- Celery Rib
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- Tomatoes
- 3 eggs
- Lemon Zest
- 1/4 cup fresh lemon juice
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How to Make Avgolemono Egg Lemon Soup Greece
- In a large pot or saucepan, bring the chicken broth to a boil over medium-high heat.
- Add the rice and reduce heat to low. Simmer for about 15-20 minutes, or until the rice is cooked through and tender.
- In a separate bowl, whisk together the eggs, lemon juice, lemon zest, salt, and pepper until light and frothy.
- Slowly drizzle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs and prevent scrambling.
- Pour the tempered egg mixture into the pot with the remaining broth and rice. Whisk continuously.
- Cook for 2-3 minutes, or until the soup slightly thickens. Do not boil.
- Remove from heat and stir in the fresh dill (if using).
- Serve hot and enjoy your delicious homemade Avgolemono soup!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
4g
Carbs
7g
