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Soupa Avgolemono (Greece) Recipe

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This recipe for Soupa Avgolemono (Greece) is from The Lane Family Reunion 2021 Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 c. chicken stock
⅓ c. uncooked long or med grain rice
4 eggs, room temp
3 T. fresh lemon juice
salt, to taste
2 T. fresh mint, finely chopped
Directions:
Directions:
In 3-4 quart sauce pan, bring chicken stock to boil over high heat. Pour in rice, reduce heat to low and simmer partially uncovered for about 15 min, or until rice is just tender, but still slightly resistant to the bite. Reduce heat to low.

Beat the eggs with a whisk until frothy. Beat in the lemon juice and stir in about ¼ c of simmering chicken broth. Slowly pour the mixture into the broth, stirring constantly. Cook over low heat for 3-5 min, or until soup thickens enough to coat the spoon lightly. Do not let the soup come to a boil or the eggs will curdle. Add salt to taste and serve at once, garnish with mint.

Can be made with leftover cooked rice. I always add shredded chicken too. Don't leave out the mint!

 

 

 

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