Greek Avgolemono Soup
|Chicken broth||1 1⁄2 Quart|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||4 Tablespoon|
|Fresh parsley sprigs||6 Small|
1. Place broth, salt and pepper in 3-quart saucepan. Cook until boiling; stir in rice. Cook until boiling. Reduce heat, cover and simmer until rice is tender, 20 to 25 minutes.
2. Beat eggs with electric mixer or blender on high speed until thick and lemon colored. While continuing to beat, drizzle lemon juice, 1 tablespoon at a time, into eggs. Continue beating and slowly add 1 cup of the hot broth to the egg mixture.
3. Slowly drizzle egg mixture into remaining broth, stirring constantly.
Serving size: Complete recipe
Calories 702 Calories from Fat 180
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 6.2 g31%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 5804.8 mg241.9%
Total Carbohydrates 89 g29.7%
Dietary Fiber 2.6 g10.4%
Sugars 9.3 g
Protein 40 g80.5%
Vitamin A 31.6% Vitamin C 61.7%
Calcium 16.3% Iron 34.6%
*Based on a 2000 Calorie diet