Avgolemono Greek Lemon Soup Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings2
Main Ingredient


 Eggs2 Large
 Grated lemon rind1 Teaspoon
 Lemon juice2 1⁄2 Tablespoon
 Kosher salt1⁄4 Teaspoon
 Ground red pepper1⁄8 Teaspoon
 30% less salt chicken broth1 Cup (16 tbs) (Such As Campbell'S Healthy Request)
 Cooked long grain rice1 1⁄2 Cup (24 tbs), cooked without salt or fat
 Chopped parsley2 Tablespoon

Nutrition Facts

Serving size

Calories 223 Calories from Fat 61

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 546.7 mg22.8%

Total Carbohydrates 31 g10.4%

Dietary Fiber 3.1 g12.3%

Sugars 1.6 g

Protein 10 g21%

Vitamin A 32.1% Vitamin C 53.3%

Calcium 5.3% Iron 10.6%

*Based on a 2000 Calorie diet


1. In a small bowl, combine the eggs, lemon juice and rind, red pepper and kosher salt; stir well and then set aside
2. In a medium sauecopan, bring the broth to a boil over medium to high flame, turn the heat down a bit and whisk in the egg mixture
3. Cook for five minutes till it turns thick, stirring all the while

4. On a serving of rice, add the lemon soup, sprinkle parsley and garnish with lemon slices before serving