Avgolemono Soup (Egg and Lemon Soup)

1. 1

   In a large sauce-pan bring to a boil the 6 cups of broth.

2. 2

   Add the rice and simmer for about 20 minutes until tender.

3. 3

   Reduce the heat and barely simmer.

4. 4

   In a mixing bowl beat the eggs until they are light and frothy and stir in the lemon juice.

5. 5

   Slowly add 2 cups of the broth to the mixing bowl, beating constantly.

6. 6

   Stir the mixture gradually into the remaining broth.

7. 7

   Reheat the soup before serving, but do not let it boil.

* Per serving · 4 servings · Values may vary.

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