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Avgolemono Soup Recipe
|Rich chicken broth||6 Cup (96 tbs)|
|Vermicelli/Fides / orzo / any other small soup pasta||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Lemon juice||3 Tablespoon|
|Minced fresh mint/Minced parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 693 Calories from Fat 257
% Daily Value*
Total Fat 29 g44.1%
Saturated Fat 12.4 g62.1%
Trans Fat 0 g
Cholesterol 666.7 mg
Sodium 4236.9 mg176.5%
Total Carbohydrates 69 g23.1%
Dietary Fiber 5.2 g20.9%
Sugars 11.2 g
Protein 36 g71.6%
Vitamin A 47.8% Vitamin C 50.4%
Calcium 15.9% Iron 31.1%
*Based on a 2000 Calorie diet
Add the pasta and cook for 5 minutes, or until the pasta is al dente.
Lower heat so that the soup stops boiling.
In a bowl beat the egg whites until stiff.
Add the yolks, beat until blended.
Beat in the lemon juice a small amount at a time.
Gradually stir 1 cup of the hot broth into the egg-lemon-juice mixture.
Pour this slowly into the broth, stirring constantly.
Cook about 2 minutes, or until the soup thickens.
Do not allow it to boil.
Season with salt and pepper, stir in the butter, and serve immediately with the fresh mint sprinkled on top.