Avgolemono (Greek Egg Soup)

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Avgolemono (Greek Egg Soup)
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Rating: 0
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. This is the most popular of Greek soups. The name means 'egg and lemon', the two most important ingredients that produce this light and nourishing soup. Orzo is a Greek rice-shaped pasta, but you can use any small shape. Garnish with fresh lemon slices.
  2. Ingredients: 1.5mL chicken stock 1/2 cup uncoked orzo pasta 3 eggs 1 lemon, juiced 1 tablespoon cold water Salt and pepper to taste
  3. Directions: 1. Pour the chicken broth into a large saucepan and bring it to the boil. Add the pasta and cook for 5 minutes. 2. Beat the eggs until frothy, then add the lemon juice and 1 tablespoon of cold water. Slowly stir in the ladleful of the hot chicken stock, then add 1 or 2 more. Be careful not to scramble the eggs. 3.Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added, or it will curdle.
Recipe Notes

Calories: 204
Total Fat: 7.7g
Cholesterol: 15mg
Sodium: 1788mg
Dietary Fiber: 2.1g
Protein: 11.9g

Source: Old CookShare. Recipe ID: 2020

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