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Greek egg and lemon soup
Nb persons: 0
Yield: 4 cups 128 calories
Preparation time:
Total time:
Source:
| 4 cups | chicken broth |
| 1/3 cup | rice |
| 3 | eggs |
| 3 tablespoon | lemon juice |
Bring chicken broth to a boil add rice reduce to a simmer, cook for 20 minutes until rice is tender. Beat eggs and add lemon juice, add one cup of broth to eggs slowly mixing constantly. Add eggs to broth, don't let it boil. Cook for 3 to 5 minutes until thickened. Makes 4 cups 128 calories
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