Rice Soup With Egg (Greek)

1. 1

   Bring the stock to a boil in a stockpot.

2. 2

   Add the rice and cook gently until the rice is tender, about 45 minutes (15 for white rice).

3. 3

   Add salt to taste if desired.

4. 4

   Beat the eggs and lemon juice together in a small bowl.

5. 5

   Temper the egg mixture with 2 or 3 T of the hot stock, stirring constantly.

6. 6

   Pour the egg mixture into the pot and stir to blend.

7. 7

   Heat the soup over low heat, stirring constantly.

8. 8

   Don't allow to boil.

9. 9

   Serve at once -- in heated bowls, if desired.

10. 10

    Pass saltines or a waferlike bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.