Quick Greek Lemon Soup
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 1419.54 ml boiling chicken stock
- 118.29 ml raw rice
- 2 eggs
- 78.78 ml lemon juice (from frozen concentrate)
directions
- Bring 6 cups of chicken stock to a boil and add 1/3 cup raw rice. Cook 15 minutes or until the rice is cooked through.
- Add 1/3 cup lemon juice to the two eggs and beat using an electric mixer (you must have the egg beaten completely). Dip out a cup of the broth and pour it, beating constantly, into the egg-lemon mixture. Pour this mixture back into the broth and rice.
- Taste the soup and add additional lemon juice by 1/2 tablespoons if you wish.
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RECIPE SUBMITTED BY
<p>My name is Patricia Hamon Fulda and you can find me on Facebook (click on profile in the upper left hand corner of the page).</p>
<p>I am an enthusiastic cook who started to cook when I was 10 years old (I'm 69 now). My entire family cooked and when I got married, at age 20, I knew how to make three recipes: Fish in Sweet Sour Sauce, Chicken Paprika, and Croissants, from scratch (I used <span style=text-decoration: underline;>Tante Marie's French Cooking</span>; Julia Child didn't exist).</p>
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<p>Happy eating! </p>