You are here

Greek Egg And Lemon Soup

Heart.Foods's picture
Ingredients
  Homemade chicken broth/Commercial low-sodium chicken broth 1 Quart
  Uncooked rice 1⁄4 Cup (4 tbs)
  Fresh lemon juice 4 Tablespoon
  Egg substitute 1 (Equivalent To 3 Eggs, At Room Temperature)
Directions

Place chicken broth in a large stockpot over medium-high heat.
Bring to a boil.
Add rice, reduce heat and cook until tender.
Remove from heat and set aside.
In a bowl, combine lemon juice and egg substitute.
Beat well.
Whisk half the broth, a little at a time, into egg-substitute mixture.
Pour egg-substitute mixture back into remaining broth, mixing well.
Return to low heat and cook, stirring constantly, just until soup is thickened.
Be careful not to boil the soup.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Lemon

Rate It

Your rating: None
4.06389
Average: 4.1 (18 votes)