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    You are in: Home / Recipes / Soupa Avgolemono Recipe
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    Soupa Avgolemono

    Soupa Avgolemono. Photo by CaliforniaJan

    1/5 Photos of Soupa Avgolemono

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Sage's Note:

    A Greek classic, fresh in flavour. Use liquid eggs(egg beaters)for a lighter version.

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    Units: US | Metric


    1. 1
      Bring chicken broth to a boil.
    2. 2
      Add the carrots, celery, onion and rice. Simmer until rice and vegetables are tender, about 20 minutes.
    3. 3
      Remove from heat. Set aside.
    4. 4
      In medium bowl, beat lemon juice and eggs; slowly add some of the hot broth to the egg mixture beating steadily to temper it. Gradually whisk the egg mixture back into the hot soup.
    5. 5
      Cook over minimum heat, without boiling, until soup thickens, about 5 minutes.
    6. 6
      DO NOT BOIL soup after adding the eggs.

    Ratings & Reviews:

    • on February 25, 2011


      I love the lemony flavor--so very good

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    • on June 29, 2010


      This is so good, I'm glad I tried it! Made for Family Picks round of ZWT 6 and I'm a Quisine Queen. I love the light lemony taste. It is a nice summer soup.

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    • on June 16, 2010


      This is my fave soup in the Greek restaurants around here. Now I am happy to see I can make it easily at home. I followed the recipe exactly and added a grind of fresh pepper to each serving. Thanks for posting Sage. Made for Zwizzle Chicks for ZWT6.

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

    Read All Reviews (9)


    Nutritional Facts for Soupa Avgolemono

    Serving Size: 1 (392 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 143.2
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 1.0 g
    Cholesterol 62.0 mg
    Sodium 1029.6 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 0.6 g
    Sugars 2.0 g
    Protein 9.9 g

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