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Lemon Rice Soup (Avgolemono) (M, TNT)
Source: My cousin, years ago. I don't know where she got it
Serves: 8 to 10

2/3 cup raw rice
2 quarts chicken broth
2 eggs, separated
Juice of 1 lemon

Wash rice thoroughly. Slowly add to boiling broth and cook until tender.

Beat whites stiff; add beaten yolks to whites. Continue beating until very light.

Add lemon juice to eggs and gradually add 1 cup hot broth to eggs, beating constantly.

Pour egg mixture into broth, stirring constantly. Cook for 1 minute. Serve at once (can also be served chilled on a hot day or for Shabbat). Sprinkle with dill.

Poster's Notes:
This is not like egg drop soup. The egg is not supposed to form threads, instead it just lightens the color and texture of the soup.

I've never made it just with whites, if anyone tries it that way, please let me know how it turns out, thanks!

Be very careful not to let soup boil or you end up with scrambled eggs floating in the soup!

Posted by Paula Miller Jacobson

Nutritional Info Per Serving: N/A