Avgolemono (Greek Egg and Lemon) Soup Recipe

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Avgolemono (Greek Egg and Lemon) Soup
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Ingredients:

Directions:

  1. Bring the broth to a boil and add the rice.
  2. Reduce the heat to medium/medium high and cook until the rice is tender, about 20 minutes.
  3. Remove the broth from the heat.
  4. Just before serving, beat the eggs with a beater until they are light and frothy.
  5. Slowly beat in the lemon juice.
  6. Dilute the eggs and lemon juice mixture with 2 cups of the hot broth, beating constantly until it is well-mixed.
  7. Add the diluted egg-lemon mixture to the rest of the soup, beating constantly.
  8. Bring ALMOST to the boiling point but DO NOT BOIL or the soup will curdle.
  9. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 91.29 Kcal (382 kJ)
Calories from fat 20.9 Kcal
% Daily Value*
Total Fat 2.32g 4%
Cholesterol 81.84mg 27%
Sodium 891.71mg 37%
Potassium 248.84mg 5%
Total Carbs 11.15g 4%
Sugars 0.44g 2%
Dietary Fiber 0.56g 2%
Protein 3.86g 8%
Vitamin C 24.1mg 40%
Iron 1.1mg 6%
Calcium 31.3mg 3%
Amount Per 100 g
Calories 32.18 Kcal (135 kJ)
Calories from fat 7.37 Kcal
% Daily Value*
Total Fat 0.82g 4%
Cholesterol 28.85mg 27%
Sodium 314.34mg 37%
Potassium 87.72mg 5%
Total Carbs 3.93g 4%
Sugars 0.15g 2%
Dietary Fiber 0.2g 2%
Protein 1.36g 8%
Vitamin C 8.5mg 40%
Iron 0.4mg 6%
Calcium 11mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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