Greek Lemon-Rice Soup

Total Time
40mins
Prep 15 mins
Cook 25 mins

Ingredients Nutrition

Directions

  1. Heat broth to boiling in medium saucepan; stir in rice and garlic.
  2. Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
  3. Reduce heat to low.
  4. Mix lemon juice and egg; slowly stir mixture into soup.
  5. Stir in parsley; season to taste with salt and white pepper.
  6. Pour soup into bowls.

Reviews

(8)
Most Helpful

This soup was very good, and even better than our local diner. I followed some other suggestions and used only a little over 1/8 of a cup of fresh lemon juice, and I also wisked the egg and lemon juice together until frothy before adding it slowly to the rice and broth. This created that creamy texture I love. We then continued to simmer until dinner was ready, about 10 minutes, and the soup was great. Thank you so much, it was so easy!

CaptHowdy April 25, 2010

I love lemon but there was a bit too much in this for me (even with 1/4 cup).

iris5555 April 25, 2010

This was so delicious! Next time, I would use less lemon (like a tad more than 1/8 c) and boil after I added the egg to thicken the soup. But we really enjoyed it on a cold winter day!

Juniper December 06, 2008

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