Greek Egg Lemon Soup(Avgolemono)

1. 1

   Bring chicken broth to a boil; salt to taste.

2. 2

   Add rice and simmer uncovered for 20 minutes.

3. 3

   Remove from heat.

4. 4

   In bowl, beat egg whites until stiff; add yolks and beat well.

5. 5

   Slowly add lemon juice to eggs, beating constantly.

6. 6

   Add 2 cups of hot broth, slowly.

7. 7

   Do not stop beating, constant beating will prevent curdling.

8. 8

   When eggs and broth are well mixed, pour mixture back into remaining broth and rice.

9. 9

   Stir well over heat.

10. 10

    Do not let boil.

11. 11

    Serve immediately in warm bowls with thinly sliced lemons and parsley for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.