Avgolemono (Egg Lemon Soup) Recipe

1. 1

   Bring the chicken stock to a boil over high heat.

2. 2

   Add in the rice and simmer, uncovered for about 15 min.

3. 3

   Reduce heat to low.

4. 4

   Beat the Large eggs with a whisk till frothy.

5. 5

   Add in the lemon juice and 1/4 c. of the warm broth.

6. 6

   Slowly pour the mix into the broth, stirring constantly.

7. 7

   cook over low heat for 5 more min.

8. 8

   Soup should be thick sufficient to coat a spoon.

9. 9

   Don't boil.

10. 10

    Season with salt and garnish with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.