Egg Lemon Soup

1. 1

   In medium saucepan, bring the broth to a boil.

2. 2

   Add rice, cover and cook at medium heat,20 minutes.

3. 3

   Turn off heat.

4. 4

   In a medium bowl, whisk eggs until they are frothy.

5. 5

   Slowly ladle 1/2 cup hot broth into eggs, whisking to prevent eggs from curdling.

6. 6

   Return egg mixture to pot, stir in lemon juice and dill, and season with pepper.

7. 7

   Gently reheat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.