Avgolemono Soup

1. 1

   Place broth in a small Dutch oven; bring to a boil. Add rice. Reduce heat; cover and cook 20 minutes or until rice is tender. Remove from heat.

2. 2

   Place eggs in a small mixing bowl; beat with a wire whisk until light and foamy. Gradually add lemon juice, beating well; add 2 cups hot soup, beating constantly.

3. 3

   Add egg mixture to soup, beating constantly. Place over low heat, and bring just to a boil. (Do not boil because soup will curdle.)

4. 4

   Ladle soup into individual serving bowls; serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.