Turkey Avgolemono Soup Print Email

6 cups turkey broth (thin with water if you don't have quite enough)
1/2 cup rice
2 eggs
Juice of 2 lemons
2 cups minced, cooked turkey, white or dark meat or both

1. In a medium pot, bring broth to a boil. Add salt to taste. Add rice; cover and simmer about 20 minutes, or until rice is tender.

2. In a bowl, whisk eggs until frothy. Add lemon juice and beat. Pour some of the hot broth and rice (about 1 cup) into the bowl, whisking constantly. Return this mixture to the hot broth and rice, continuing to whisk. Add turkey. Cook for another minute or 2, until thickened and turkey is heated through. Do not allow soup to boil. Taste and correct seasoning. Makes 4 servings. LA Times

    Holiday Menu Order Here
Holiday Menu