Avgolemono (Greek Egg and Lemon) Soup

1. 1

   Bring the broth to a boil and add the rice.

2. 2

   Reduce the heat to medium/medium high and cook until the rice is tender, about 20 minutes.

3. 3

   Remove the broth from the heat.

4. 4

   Just before serving, beat the eggs with a beater until they are light and frothy.

5. 5

   Slowly beat in the lemon juice.

6. 6

   Dilute the eggs and lemon juice mixture with 2 cups of the hot broth, beating constantly until it is well-mixed.

7. 7

   Add the diluted egg-lemon mixture to the rest of the soup, beating constantly.

8. 8

   Bring ALMOST to the boiling point but DO NOT BOIL or the soup will curdle.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.