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Egg, Lemon, and Rice Soup (Avgolemono Soupa)

Total Time
30 mins

Greek American Paige Poulos uses a rich homemade stock for this classic Greek soup, but canned broth makes a good version too.

Egg, Lemon, and Rice Soup (Avgolemono Soupa)

Rachel Weill
 2 quarts chicken broth
 1/2 cup long-grain white rice
  Salt and pepper
 4 large eggs
 1/3 cup fresh-squeezed lemon juice
Step 1

In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat.

Step 2

In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture. Stir over low heat just until hot, 1 to 3 minutes; don't boil or soup may curdle. Ladle into bowls.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 117Calories from Fat 20
% Daily Value *
Total Fat 2.6g4%

Saturated Fat 0.8g4%
Cholesterol 106mg36%
Sodium 107mg5%
Total Carbohydrate 10g4%

Dietary Fiber 0.2g1%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.