Ingredients
-
6
-
3/4
-
3
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Soupa Avgolemono (Egg-Lemon Soup), This tasty soup is very popular in Greece and Cyprus I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain This is a taste of my childhood , Why 6 cups of broth when the recipe calls for mixing 3 eggs and lemon with one cup of broth What am I missing?, This is one of my favorite should and I’ve had the recipe saved for almost a year Finally made it for the first time absolutely amazing! I decided to add some grilled chicken as I prefer it a bit heartier Came out perfect!
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Steps
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1
Done
|
Bring Broth to Boil in Saucepan, and Add Rice or Orzo. |
|
2
Done
|
Cover and Cook on Medium Low Heat For 20-25 Minutes (rice) or 10 Minutes (orzo). |
|
3
Done
|
While the Rice Cooks, Lightly Beat the Eggs and the Lemon Juice Together. |
|
4
Done
|
Remove the Broth from Heat. |
|
5
Done
|
Slowly Mix About One Cup of the Hot Broth Into Egg-Lemon Mixture. |
|
6
Done
|
Add to the Soup Gradually While Stirring. |
|
7
Done
|
Place Saucepan Back on the Heat, and Stir Until Soup Is Heated Through (do not Boil). |
|
8
Done
|
Serve. |
