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Recipe Name: Avgolemono Soup (egg And Lemon Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

6 Cup(s) Rich chicken stock
3 Eggs, well beaten
1/3 Cup(s) Rice, not instant
1/3 Cup(s) 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. Posted by Jerry Tretiak. Courtesy of Fred Peters. From Gemini's
MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 36
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 93mg
Sodium: 35.5mg
Potassium: 34.5mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: 3.1g

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