Egg Lemon Soup

1. 1

   Bring the garlic broth to a simmer and season as desired with salt and pepper.

2. 2

   Add the rice and simmer until tender, about 15 minutes, or until the rice is tender.

3. 3

   Beat the eggs in a small bowl and beat in the lemon juice.

4. 4

   Distribute the optional broccoli among 4 soup bowls.

5. 5

   Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together.

6. 6

   Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat.

7. 7

   Stir for a minute or two, taste and adjust seasonings.

8. 8

   Add the parsley, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.