"Avgolemono Soupa" - Egg Lemon Soup

1. 1

   Add rice to boiling broth; cook unti done.

2. 2

   Beat the eggs until light in color; add lemon juice and mix well.

3. 3

   Slowly add 1 cup broth juice to eggs and beat vigorously so as not to curdle. Pour egg and broth mixture into remaining soup and mix.

4. 4

   Stir for about 5 minutes, so as not to curdle.

5. 5

   Add chopped parsley on top of soup when serving.

6. 6

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.