Avgolemono Soup (Egg And Lemon Soup) Recipe

1. 1

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

2. 2

   Add in the rice and simmer for about 20 min till tender.

3. 3

   Reduce the heat and barely simmer.

4. 4

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

5. 5

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

6. 6

   Stir the mix gradually into the remaining broth.

7. 7

   Reheat the soup before serving, but don't let it boil.

* Per serving · 4 servings · Values may vary.

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