Avgolemono Soup
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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
Nutritional Facts
Amount Per Serving
175 Calories
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.