Appetizers / Soups / Salads

Maria's Avgholemono Soup (Greek Egg Lemon Soup) is for Soup.

Maria's Avgholemono Soup (Greek Egg Lemon Soup) takes 5 minutes to prepare.

Maria's Avgholemono Soup (Greek Egg Lemon Soup) takes 30 minutes to cook.

Maria's Avgholemono Soup (Greek Egg Lemon Soup) makes 12 servings.

The ingredients for Maria's Avgholemono Soup (Greek Egg Lemon Soup) are:

2 cups milk
2 tablespoons cornstarch
1 1/2 cups egg beaters (or 6 egg yolks beaten, info will change)
1/2 cup uncooked rice
8 cups chicken stock (or 2 quarts)
1/2 stick butter
1 cup lemon juice
2 tablespoons chopped parsley
salt & pepper to taste
grated lemon peel (optional)

Here is how you make Maria's Avgholemono Soup (Greek Egg Lemon Soup):

In a bowl, add the milk, add the cornstarch, and then mix in the egg yolks. In a Pot ,put in chicken stock, Add the rice to the soup stock, and cook until the rice is puffy and tender, about 25 minutes. Remove the soup from the heat, and add the egg and milk mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again, and add the butter, chopped parsley and lemon juice. You may wish to add some lemon peel as well. Add salt and pepper to taste, and serve.Makes 12 1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user SPANKIE3.

The nutritional information for Maria's Avgholemono Soup (Greek Egg Lemon Soup) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 90.7

• Total Fat: 4.7 g
• Cholesterol: 13.9 mg
• Sodium: 376.8 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 0.1 g
• Protein: 5.3 g