Greek Egg And Lemon Soup

1. 1

   Bring broth to a boil and add rice.

2. 2

   Cook until the rice is tender, about 20 minutes.

3. 3

   Remove the broth from heat.

4. 4

   Just before serving, beat the eggs with a rotary beater until they are light and frothy.

5. 5

   Slowly beat in the lemon juice and dilute the mixture with 2 cups hot soup, beating constantly.

6. 6

   Bring almost to boiling point after which the egg/lemon mixture has been added; do not boil as the soup will curdle.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.