Avgolemono Soup

contributed by Mercina-Hatjinos-Karbowski

5 cans 13 3/4 oz chicken broth               1 C long grain rice
1 soup can water                                  4 eggs
1 pound lean ground beef                       juice of 4 lemons
1 egg
salt and pepper

Bring chicken broth and water to gentle boil.  Combine ground beef, 1 egg, salt and pepper and rice, mix well, make into nickel size meatballs and drop into boiling broth mix.  Add remaining rice and cook 20 minutes.

Beat 4 eggs, add 1 teaspoon water and continue to beat.  Add juice of 4 lemons and you continue to beat.  Stir in 2 ladle-fulls of simmering broth into bowl of lemon mixture, then return the mixture into the pot.  Stir gently, remove from heat and serve immediately.  May be topped with fresh ground pepper.  Serves 8

This is great with a nice crusty bread.  Cooked chicken meat can be a substitute for meatballs, just add your rice after shredding chicken and putting into the pot.

This Greek soup may be an acquired taste.  Let me know what you think if you try it.

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