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    You are in: Home / Recipes / Greek Egg-Lemon Soup for the Microwave Recipe
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    Greek Egg-Lemon Soup for the Microwave

    Average Rating:

    4 Total Reviews

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    • on July 27, 2013

      Made this soup today to fortify me during an afternoon of cooking :). I used home made chicken broth and leftover brown rice (it had a few peppers in it but waste not want not and even quicker :) ). I love it ! Very tasty, love the tang of the lemon in there and just a nice rainy day lunch. Thanks so much for posting, JackieOhNo! Made during ZWT#9 for my team, Tasty Testers :)

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    • on October 24, 2013

      What a nice soup. I skipped step one as I was making fresh chicken broth and had made rice, so I was able to skip to the next step. I used 3 cups broth and a cup of cooked rice, and just one egg yolk. This was the perfect amount for us - we like our soup!

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    • on April 13, 2009

      I have never tried Avgolemono before and I was sold on an easy way to make it. It was fantastic. So easy and tasty. Thank you!

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    • on June 18, 2008

      I didn't quite not what to expect with this recipe because I was unsure about the microwaving, but I'm a believer now! This was absolutely delicious! And so very easy --- directions were perfect and I loved the simplicity of the ingredients. My kids even loved this soup! It's definitely a keeper in my house, and I can honestly picture it doing a world of good when feeling a little "sickly" with a cold or flu. Thanks for sharing! Made for ZWT4.

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    Nutritional Facts for Greek Egg-Lemon Soup for the Microwave

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 124.7
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.8 g
    Cholesterol 92.2 mg
    Sodium 934.6 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 0.5 g
    Sugars 0.7 g
    Protein 4.3 g

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