Greek Egg And Lemon Soup is a positively delicious, soul-satisfying dish that can be served either a first course or a main dish. The ingredients are few and the prep so simple, but the results are Mediterranean-style comfort food at its best. Try it with a Greek salad on the side for a light dinner.

Greek Egg-Lemon Soup (Avgolemono Soupa)

Ingredients ~


6 cups low-sodium chicken broth


1/3 cup short grain white rice


3 eggs, separated


Juice of 1-1/2 lemons


Salt and ground white pepper to taste

Preparation ~


Bring the chicken broth to a boil and add the rice. Stir for about 2 minutes, then reduce the heat and simmer for about 15 to 20 minutes, or until the rice is tender.

In a bowl, beat the egg whites until frothy and beginning to stiffen. Add the yolks and beat until light and creamy. Slowly add in the lemon juice and about 1/2 cup of the simmering broth. Remove the soup from the heat and gradually add the egg mixture, stirring constantly for about 1 minute. Season to taste with salt and white pepper. Serve immediately.

Makes 6 servings as a first course or 2 to 3 servings for dinner

Recipe Notes ~


If desired, add about 1 cup of cooked chicken breast meat, shredded.

For a simple Greek salad, toss together lettuce, cucumber, tomato, red onion, Kalamata olives, and cubed or crumbled Feta cheese. To make about 1/2 cup of dressing, whisk together 1 small clove of garlic, crushed, 1 tablespoon red wine vinegar, 1/3 cup extra virgin olive oil, 1/2 teaspoon Dijon-style mustard, 1/4 teaspoon (or more) dried oregano, and salt and pepper to taste.

Source: MyGourmetConnection