Avgolemono Soup

  • Serves: 4
  • Cooking Time: 20 MINS
  • Total Calories: 175 CALS

Nutrients per serving:

  • Protein: 14g
  • Fat: 6g
  • Sodium: 677g
  • Sugar: 2g
  • Fibre: 1g

Directions

Pour broth into large saucepan set over high heat; bring to boil. Add quinoa and cook for 15

minutes or until tender.

Reduce heat to medium-low. Whisk eggs with lemon juice until frothy. Ladle about 1 cup (250

mL) hot broth into egg mixture. Whisk mixture back into simmering saucepan.

Cook, stirring, for 1 to 2 minutes or until soup is slightly thickened. Season with salt and pepper, to taste. Garnish each serving with parsley and Parmesan.

 

Ingredients

  • 6 cups (1.5 L) sodium-reduced chicken broth
  • 1/3 cup (75mL) orzo
  • 4 eggs
  • 1/4 cup (60 mL) lemon juice
  • Salt & pepper to taste
  • 2 tbsp (30mL) finely chopped parsley
  • 2 tbsp (30mL) grated Parmesan cheese