Greek Egg and Lemon Soup (Avgolemono)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 20 minutes 10 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 cups chicken stock 3/4 cup white, long-grain rice 2 eggs, separated
1/2 cup lemon juice



1 Bring stock to boil in a large pan. Add the rice and simmer for 8-10 minutes until tender. Reserve 2 cups hot stock.
2 Beat egg whites in small dry mixing bowl until soft peaks form. Add yolks, beat until combined. Gradually pour lemon juice, then stock, into egg mixture, heating constantly. Pour mixture quickly into cooked rice, stir through.

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