Greek Lemon Soup

1. 1

   Bring broth to a boil. Add rice and simmer for 25 min.

2. 2

   In another bowl: Whisk egg yolks and lemon juice together until combined.

3. 3

   When rice is done, remove from the heat and slowly ladle 2 cups hot broth into the egg and lemon mix, stirring constantly. Return to the soup mix bowl but do not boil. Add sliced fresh lemon, salt & pepper, & chopped parsley to taste.

4. 4

   May be served hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.