Greek Egg and Lemon Soup (Avgolemono Soupa)
Indulge in the comforting flavors of Greek Egg and Lemon Soup (Avgolemono Soupa), a creamy and tangy dish that brings a taste of the Mediterranean to your dining table. This delightful recipe is perfect for busy weeknights or as a light starter at gatherings. Imagine tender rice simmered in rich chicken broth, combined with a zesty egg-lemon mixture that creates a velvety texture. Quick to prepare and entirely satisfying, this soup can be customized to suit your taste—add more lemon for an extra zing or fresh herbs for added depth. Serve it alongside crusty bread or a fresh salad for a complete meal that warms the soul.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Appetizer/Main
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
- 6 cups low-sodium chicken broth
- 1/2 cup medium-grain white rice
- 3 large eggs (separated)
- 3 tablespoons fresh-squeezed lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- In a saucepan, bring chicken broth to boil; add rice and cook for 15-20 minutes until tender.
- While rice cooks, whisk egg whites until frothy. Add yolks and whisk until creamy.
- Gradually drizzle in 1/2 cup hot broth into egg mixture while whisking; then mix in lemon juice.
- Remove soup from heat and stir in egg mixture slowly for about one minute.
- Add lemon zest, season with salt and pepper, and garnish with herbs before serving.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 210
- Sugar: 0g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg