Nutritional Info

Nutrition Facts

Serving Size 1 (550g)

Calories 1518
Calories from Fat 76 (5%)
Amount Per Serving %DIV
Total Fat 8.4g 13%
Saturated Fat 2.5g 13%
Monounsaturated Fat 3.5g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 378.6mg 126%
Sodium 257.4mg 11%
Potassium 1412.4mg 30%
Total Carbohydrate 293.7g 98%
Dietary Fiber 0.8g 3%
Sugars 1g
Protein 58.5g 117%

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Recipe Description
The traditional way to serve this soup is without the spinach, but I find the spinach a wonderful addition to an easy soup. This recipe calls for bite sized pieces of fresh spinach, but you can substitute 1/2 package frozen chopped spinach.
Prep time
10 min
Cook time
35 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
3 Cup(c)  vegetable broth
1/4 Cup(c)  white rice
3 Cup(c)  fresh spinach leaves, chopped into bite sized pieces and lightly packed
2 Tablespoon(T)  fresh lemon juice
2   eggs

Preparation

In a 2 quart saucepan, bring the broth to a boil. Add the rice and return to a boil. Reduce heat and simmer, uncovered, 20 minutes. Add the spinach and simmer 5 minutes longer. In a medium bowl, beat the eggs. Beat in the lemon juice. Beating constantly, add 2 cups of the hot broth. Whisk the egg mixture into the remaining soup. Reheat if necessary, but do not boil.

Additional notes

Variation: Omit the spinach.

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Spinach Avgolemono Soup
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