Avgolemono Soup Recipe


Difficulty LevelEasyHealth IndexAverage


 Vegetable broth8 Cup (128 tbs) (Well Flavored)
 Brown rice1 1⁄4 Cup (20 tbs), washed and picked over
 Freshly ground black pepper To Taste
 Salt To Taste
 Whole eggs2
 Fresh lemon juice4 Tablespoon
 Chopped parsley/Chives4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1102 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 4334 mg180.6%

Total Carbohydrates 202 g67.3%

Dietary Fiber 22.1 g88.4%

Sugars 2.7 g

Protein 32 g64.1%

Vitamin A 111.1% Vitamin C 179.4%

Calcium 22.1% Iron 55.7%

*Based on a 2000 Calorie diet


Bring vegetable broth to a boil; add rice, cover and simmer until rice is tender (45 to 50 minutes).
Taste; add pepper and salt; remove from heat.
Beat eggs well and add lemon juice; continue beating.
Take a ladle-ful of soup; stir it into the egg mixture.
Beat thoroughly.
Pour the egg mixture into the soup slowly, stirring constantly.
Reheat soup and cook until it thickens.
Do not let the soup boil or the eggs will curdle.
Taste and correct seasonings.
Garnish with parsley or chives and serve immediately.