Egg-lemon soup (greek soup)
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8 cchicken broth
How to Make Egg-lemon soup (greek soup)
- 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)
- 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.