Greek Lemon Soup

Recipe by Sharon123
READY IN: 40mins




  • Pour the broth into a pot and bring it gradually to a full boil.
  • Pour in the rice, reduce to a simmer,and cover.
  • Cook for about 25 minutes, or until rice is just tender.
  • Do not overcook.
  • Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
  • When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
  • Whisk this mixture back into the remaining soup.
  • Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
  • Do not let it reach a boil.
  • Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
  • Correct seasoning just before serving.
  • Garnish hot or cold with lemon slices and chopped parsley.