Vegetable, Rice, and Lemon Soup

1. 1

   Bring chicken broth to boil in large pot over medium-high heat.

2. 2

   Mix in carrots, celery, onion, then rice; return to boil.

3. 3

   Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes.

4. 4

   Remove from heat.

5. 5

   Ladle 2 cups hot broth from soup into measuring cup.

6. 6

   Using electric mixer, beat whites in large bowl until stiff but not dry.

7. 7

   Beat yolks into whites.

8. 8

   At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup.

9. 9

   Rewarm soup (do not boil).

10. 10

    Season with salt and pepper.

11. 11

    Ladle into bowls.

12. 12

    Top with lemon slices and parsley, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.