Avgolemono

1. 1

   In a 3-quart saucepan over high heat, heat broth and rice to boiling.

2. 2

   Reduce heat to low; cover and simmer 15 minutes or until rice is tender.

3. 3

   In small bowl with wire whisk or hand beater, beat eggs and lemon juice together until frothy.

4. 4

   Into egg mixture, stir small amount of hot broth; pour egg mixture into broth, stirring.

5. 5

   Cook over low heat, stirring, until soup is hot (do not boil).

6. 6

   Serve topped with lemon slices, if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.