Egg Lemon Soup

1. 1

   In large saucepan, heat the broth and season to taste with salt and pepper.

2. 2

   About 10 minutes before serving, beat together eggs and lemon juice until the eggs are light in color.

3. 3

   Remove 1/2 cup hot broth and stir into egg-lemon mixture, a little at a time.

4. 4

   Still stirring, add egg-lemon mixture to remaining broth, cautiously heat until eggs and lemon are evenly combined with broth.

5. 5

   Add cooked rice and serve immediately with garnish of lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.