• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Avgolemono Soup (Egg and Lemon Soup)

  • Recipe Submitted by on

Category: Greek

 Ingredients List

  • 6 c Rich chicken stock
  • 3 Eggs, well beaten
  • 1/3 c Rice (not instant)
  • 1/3 c Strained lemon juice


In a large sauce-pan bring to a boil the 6 cups of broth. Add the rice and
simmer for about 20 minutes until tender. Reduce the heat and barely
simmer. in a mixing bowl beat the eggs until they are light and frothy and
stir in the lemon juice. Slowly add 2 cups of the broth to the mixing
bowl, beating constantly. Stir the mixture gradually into the remaining
broth. Reheat the soup before serving, but do not let it boil.

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