Greek Soup(A.K.A. Egg And Lemon Soup)

1. 1

   Boil broth, add rice; cover, lower heat and let simmer for 20 minutes.

2. 2

   Remove from heat and let cool for 15 minutes.

3. 3

   Separate egg whites from yolks.

4. 4

   In a large bowl, blend yolks and lemon juice together.

5. 5

   Using a ladle, slowly add the broth to the egg-lemon mixture, stirring continuously, otherwise egg will curdle.

6. 6

   When bowl is full, pour back into kettle with remaining broth and stir.

7. 7

   Whip egg whites until fluffy and add to soup in kettle.

* Per serving · 4 servings · Values may vary.

No additional tips available.