Greek Lemon Soup (Avgolemono)
8 cups chicken stock
Salt and white pepper
1/3 cup Italian pastina, orzo or other tiny pasta
Juice of 1 to 2 lemons
2 tablespoons finely chopped parsley or chives
1. In a rice cooker, bring the chicken stock to a boil. Add the pastina and simmer until tender.
2. Meanwhile, beat the eggs together. Add the lemon juice, beating constantly.
3. Add a ladleful of the soup to the egg mixture and beat well. Then pour this back into the pan slowly, still beating constantly. Switch the rice cooker to the warm setting and cook the soup gently, stirring all the time, until it thickens. Serve with a sprinkling of parsley or chives.
— Michelle Stern, www.whatscooking.info
Per serving: 70 calories, 1.5 g total fat, 0.5 g saturated fat, 55 mg cholesterol, 810 mg sodium, 11 g carbohydrates, 0 g fiber, 2 g sugars, 4 g protein.
— Staff analysis