Indulge in the comforting embrace of Greece's beloved Avgolemono soup, a timeless culinary masterpiece that transcends generations. This traditional dish combines the richness of chicken broth with the brightness of lemon and the velvety smoothness of eggs, resulting in a harmonious symphony of flavors and textures. Whether enjoyed as a hearty starter or a soul-warming meal on its own, Avgolemono embodies the essence of Greek hospitality and culinary tradition, promising to delight the palate and nourish the spirit with every spoonful.

Here's a classic recipe for Greek Avgolemono soup:

Ingredients:

• 8 cups chicken broth (homemade or store-bought)
• 1/2 cup rice or orzo pasta
• 3 eggs
• Juice of 2-3 lemons (adjust to taste)
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1- In a large pot, bring the chicken broth to a simmer over medium heat.

2- Add the rice or orzo pasta to the broth and cook until tender according to package instructions. If using rice, it typically takes about 15-20 minutes to cook. If using orzo pasta, it usually takes around 8-10 minutes. Stir occasionally to prevent sticking.

3- While the rice or pasta is cooking, separate the egg yolks from the whites. Place the egg yolks in a bowl and whisk until smooth.

4- In another bowl, beat the egg whites until they form stiff peaks.

5- Once the rice or pasta is cooked, reduce the heat to low.

6- Slowly pour the beaten egg yolks into the broth while continuously whisking to prevent the eggs from scrambling.

7- Gradually add the lemon juice to the broth, whisking continuously. Adjust the amount of lemon juice according to your taste preference. The soup should have a bright, lemony flavor.

8- Take a ladleful of the hot broth and very slowly pour it into the beaten egg whites while whisking vigorously. This helps temper the eggs and prevents them from curdling when added to the soup.

9- Once the egg whites have been tempered, gently fold them into the soup.

10- Season the soup with salt and pepper to taste.

11- Remove the soup from heat and let it sit for a few minutes to allow the flavors to meld together.

12- Serve the Avgolemono soup hot, garnished with chopped fresh parsley if desired.

Enjoy the comforting warmth and tangy flavors of this classic Greek soup!

Nutritional Values:

Here are the approximate nutritional values for the main ingredients in Greek Avgolemono soup:

Chicken broth (8 cups):

• Calories: 60 (per cup)
• Protein: 6g
• Fat: 2g
• Carbohydrates: 1g
• Sodium: 900mg

benefits:

• Provides essential nutrients such as protein, vitamins, and minerals.
• Supports hydration and helps maintain electrolyte balance.
• Can help soothe the throat and alleviate cold symptoms.
• Contains collagen, which may support joint health and promote healthy skin.

Rice (1/2 cup, uncooked):

• Calories: 102
• Protein: 2g
• Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g

benefits:

• Good source of carbohydrates for energy.
• Contains some protein and fiber.
• Gluten-free option for those with gluten sensitivities.
• May aid in digestion and provide a feeling of fullness.

Orzo pasta (1/2 cup, uncooked):

• Calories: 210
• Protein: 7g
• Fat: 1g
• Carbohydrates: 42g
• Fiber: 2g

benefits:

• Provides carbohydrates for energy.
• Contains small amounts of protein and fiber.
• Adds texture and bulk to dishes.
• Versatile ingredient that can be used in various recipes.

Eggs (3 large eggs):

• Calories: 210
• Protein: 18g
• Fat: 15g
• Carbohydrates: 1.5g
• Cholesterol: 525mg

benefits:

• Excellent source of high-quality protein.
• Rich in essential amino acids necessary for muscle repair and growth.
• Contains vitamins D, B6, and B12, as well as minerals like iron and zinc.
• Promotes satiety and helps regulate appetite.

Lemon juice (juice of 2-3 lemons):

• Calories: 12 (per lemon)
• Protein: 0.5g
• Fat: 0g
• Carbohydrates: 4g
• Fiber: 0.5g

Please note that these values are approximate and can vary based on factors such as brand, preparation methods, and specific ingredients used. Additionally, the nutritional values for the soup as a whole will depend on the quantities of each ingredient used and any additional seasonings or garnishes.