egg-lemon soup (greek soup)

★★★★★ 1 Review
rmburbank avatar
By Rachel Burbank
from San Leandro, CA

So good .. hope you like it

★★★★★ 1 Review

Ingredients For egg-lemon soup (greek soup)

  • 8 c
    chicken broth
  • 6
    eggs
  • 3/4 c
    rice
  • 3
    lemons
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How To Make egg-lemon soup (greek soup)

  • 1
    Bring broth to a boil, salt and pepper to taste. Add rice and simmer covered for 20 minutes; remove from heat. Beat eggs in a mixing bowl and slowly add lemon juice while beating; then add 2 cups of hot broth, do not stop beating. (the constant beating is the secret to prevent curdling of this delicate soup)
  • 2
    When the eggs and broth are well mixed, pour egg mixture into the broth and rice. Stir well over heat, but do not allow to boil.

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