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Avgolemono

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Ingredients
  Chicken stock 3 Pint (1 3/4 Liters, 7 1/2 Cups)
  Orzo pasta 4 Ounce (115 Gram, 1/2 Cup)
  Eggs 3
  Lemon 1 Large, juiced
  Salt To Taste
  Ground black pepper To Taste
  Lemon slices 4 (For Garnish)
Directions

1. Pour the stock into a large pan, and bring to the boil. Add the pasta and cook for 5 minutes.
2. Beat the eggs until frothy, then add the lemon juice and a tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Return this mixture to the pan, off the heat and stir well. Season with salt and pepper and serve at once. (Do not let the soup boil once the eggs have been added or it will curdle.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
8

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Average: 4.5 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 147 Calories from Fat 39

% Daily Value*

Total Fat 4 g6.6%

Saturated Fat 1.2 g5.8%

Trans Fat 0 g

Cholesterol 84.7 mg28.2%

Sodium 332.6 mg13.9%

Total Carbohydrates 19 g6.2%

Dietary Fiber 1.2 g4.8%

Sugars 3.5 g

Protein 9 g17.7%

Vitamin A 2% Vitamin C 18.5%

Calcium 2.4% Iron 6.1%

*Based on a 2000 Calorie diet

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Avgolemono Recipe