Leah's Lemon Soup (A

1. 1

   Beat eggs in large bowl with whisk until frothy.

2. 2

   Add lemon juice.

3. 3

   Heat chicken broth in stockpot until it lightly boils.

4. 4

   Ladle out 1 cup broth and set aside.

5. 5

   Turn up heat for the broth, until boiling.

6. 6

   Add rice, cover, reduce heat to low and cook for 10 minutes.

7. 7

   Meanwhile, slowly pour the reserved hot broth into the egg-lemon mixture while beating until frothy.

8. 8

   When rice is done cooking (will be slightly firm) Slowly add egg-lemon-broth mixture, while stirring constantly, to avoid curdling the eggs.

9. 9

   Add oregano, parsley, pepper, and Tabasco.

10. 10

    Continue cooking for 20-30 minutes on medium-low heat, stirring frequently, until thickened to desired consistency.

11. 11

    Check seasonings and adjust to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.