Avgolemono (greek Egg And Lemon Soup) Recipe


  • 2 (13 1/4 ounce) cans chicken broth/stock
  • 1/4 c. uncooked converted long-grain rice
  • 3 lg. large eggs
  • 3 T fresh lemon juice
  • 4 thin slices lemon for garnish


In A Saucepan Bring Broth To A Boil Over High Heat. Add In Rice, Reduce Heat To Low And Simmer, Partially Covered, About 15 Min Till Grains Are Just Tender.In A Large Bowl Beat…

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