Greek Avgolemono Soup
|Chicken broth||1 1⁄2 Quart|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||4 Tablespoon|
|Fresh parsley sprigs||6 Small|
1. Place broth, salt and pepper in 3-quart saucepan. Cook until boiling; stir in rice. Cook until boiling. Reduce heat, cover and simmer until rice is tender, 20 to 25 minutes.
2. Beat eggs with electric mixer or blender on high speed until thick and lemon colored. While continuing to beat, drizzle lemon juice, 1 tablespoon at a time, into eggs. Continue beating and slowly add 1 cup of the hot broth to the egg mixture.
3. Slowly drizzle egg mixture into remaining broth, stirring constantly.