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    You are in: Home / Recipes / Lemon Egg Soup Recipe
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    Lemon Egg Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring broth to boil and add rice or orzo.
    2. 2
      Cook until rice is done.
    3. 3
      Add egg whites to blender and blend until frothy.
    4. 4
      While egg whites are blending, slowly add egg yolks.
    5. 5
      After egg yolks are completely mixed with egg whites, add lemon slowly while mixture is still blending.
    6. 6
      Slowly add 2 cups of chicken broth to blender.
    7. 7
      After everything is well mixed, slowly add contents of blender to remaining broth and rice, stirring constantly.
    8. 8
      Serve hot.

    Ratings & Reviews:

    • on January 04, 2004

      25

      I'm not sure how to rate this as I have never made or eaten avgolemono soup before. There seems to be a high rice to stock ratio in this recipe compared to others and despite using a low salt broth, it seemed quite salty which could be the lemon juice. My DH wasn't keen alhough my toddler ate the rice. It also doesn't thicken so you end up with a rice with eggy froth on top. However it is easy to make and the recipe is clear enough.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Egg Soup

    Serving Size: 1 (220 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.2
     
    Calories from Fat 43
    16%
    Total Fat 4.8 g
    7%
    Saturated Fat 1.4 g
    7%
    Cholesterol 158.6 mg
    52%
    Sodium 89.8 mg
    3%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 1.9 g
    7%
    Sugars 0.4 g
    1%
    Protein 10.6 g
    21%

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