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Greek Egg-Lemon Soup (Avgolemono Soupa)

Lynne Webb
  • 25 minutes
  • Serves 6 to 3

INGREDIENTS

1/2

Lemon, Zest of

1 1/2

Lemons, Juice of

3

Eggs

5 cups

Chicken broth, low-sodium

1/3 cup

White rice, short grain

1

Salt and ground white pepper