Quick Greek Lemon Soup

1. 1

   Bring 6 cups of chicken stock to a boil and add 1/3 cup raw rice.

2. 2

   Cook 15 minutes or until the rice is cooked through.

3. 3

   Add 1/3 cup lemon juice to the two eggs and beat using an electric mixer (you must have the egg beaten completely).

4. 4

   Dip out a cup of the broth and pour it, beating constantly, into the egg-lemon mixture.

5. 5

   Pour this mixture back into the broth and rice.

6. 6

   Taste the soup and add additional lemon juice by 1/2 tablespoons if you wish.

No nutritional information available.

No additional tips available.