Greek Egg and Lemon Soup


3 cups chicken stock or bouillon
1 cup cooked enriched rice
2 medium eggs
1 tablespoon plus 1 teaspoon fresh lemon juice


In a saucepan combine stock and rice, bring to a boil.  Simmer five minutes.  In a medium bowl, beat eggs slightly; beat in lemon juice.  Continue to beat eggs and slowly pour in about 1/2 cup rice – stock mixture. Add remaining mixture and transfer to a saucepan.  

Cook over very low heat, stirring constantly with a wooden spoon about 3 minutes or until soup thickens slightly. 

Do not boil or eggs will curdle.  

Makes 2 servings. 

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