Avgolemono Soup(Greek Egg And Lemon Soup)

1. 1

   Bring the broth to boil; add the rice.

2. 2

   Cook until done; turn the heat down.

3. 3

   Beat the eggs until light and foamy.

4. 4

   Add the lemon juice and beat some more.

5. 5

   Then add 1 cup of the hot soup and beat until well mixed.

6. 6

   Add the diluted egg and lemon mixture to the rest of the soup, beating constantly or the egg will curdle.

7. 7

   Heat almost to the boiling point, but not quite or the soup will curdle.

8. 8

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.