Try this Avgolemono (Greek Egg and Lemon Soup) recipe, or contribute your own.
Suggest a better descriptionBring the chicken stock to a boil in a stockpot. Add the rice. Reduce heat. Simmer until the rice is tender (about 20 minutes). Beat the egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup of the stock. Whisk the mixture back into the stockpot. Reheat but do not allow to boil. Serve.
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 4 | ||
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Calories: 238 | ||
Calories from Fat: 63 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 66.8mg | 21 % | |
Sodium 688.6mg | 24 % | |
Potassium 528mg | 14 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 28.7g | ||
Protein 13.7g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 238
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