Greek Lemon-Rice Soup

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Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

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

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Reviews

  1. Made this tonight and it was a hit. Followed recipe exactly and used 1/4 cup of freshly squeezed lemon juice. Will definately make this again without any changes.
     
  2. 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!
     
  3. I combined this recipe with the recipe for the lemon rice soup with chicken combining the eggs and lemon juice and wisking until frothy before addind the egg mixture to the soup
     
  4. I'm so glad you posted this. This is my favorite soup at our local restaurant and it turned out tasting just right. I added the full amt. of lemon juice, but I didn't have real lemons, so maybe that is the difference. I also added some canned chicken, just to give it a little bit of meat.
     
  5. 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!
     
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