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Ingredients
- 6 cups chicken stock
- 1 1/4 cups rice, uncooked
- 2 large eggs, beaten
- - juice from 1 lemon
- - salt & pepper, to taste
How To Make *** mom's greek egg lemon soup ***
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Step 1In large saucepan, stock to simmer. Stir in rice & simmer 15 minutes, until rice is soft.
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Step 2In small bowl, whisk eggs & lemon; mix well. Slowly add juice mixture to broth. Don't boil. Season with salt & pepper.
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