Greek Egg-Lemon Soup for the Microwave

Recipe by JackieOhNo
READY IN: 26mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups de-fatted chicken broth
  • 12
    cup long-grain rice, well rinsed, drained
  • 2
    large egg yolks
  • 1
    lemon, juice of
  • salt & freshly ground black pepper
  • 2
    tablespoons minced of fresh mint
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DIRECTIONS

  • Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.
  • Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.
  • Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.
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