Egg-Lemon Soup(Greek Soup)

1. 1

   Bring stock to a boil.

2. 2

   Add rice and simmer over low heat until tender, 15 to 20 minutes.

3. 3

   Add salt and pepper to taste. Prepare egg-lemon sauce.

4. 4

   Beat egg whites until stiff.

5. 5

   Add yolks, one at a time.

6. 6

   Continue beating.

7. 7

   Beat in lemon juice.

8. 8

   Very gradually add 2 cups of hot broth to egg-lemon mixture, stirring constantly.

9. 9

   (Too much heat and not enough stirring may cause curdling.)

10. 10

    Stir egg mixture into broth; cover and let stand 5 minutes off the heat.

11. 11

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.