Greek Lemon and Rice Soup
|Minced green onions with tops||1⁄3 Cup (5.33 tbs)|
|Canned chicken broth||6 Cup (96 tbs)|
|Uncooked long grain white rice||2⁄3 Cup (10.67 tbs)|
|Lemon||1 , juiced (Or To Taste)|
|White pepper||1⁄8 Teaspoon|
1. Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir about
3 minutes or until green onions are tender.
2. Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 20 to 25 minutes or until rice is tender.
3. Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to bowl. Gradually return lemon juice mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until broth mixture thickens enough to lightly coat spoon. Do not boil.
4. Stir in pepper, if desired. Garnish with fresh mint and lemon peel, if desired.
Calories 301 Calories from Fat 120
% Daily Value*
Total Fat 13 g20.7%
Saturated Fat 6.1 g30.6%
Trans Fat 0 g
Cholesterol 227.6 mg75.9%
Sodium 182.1 mg7.6%
Total Carbohydrates 32 g10.5%
Dietary Fiber 1.3 g5.4%
Sugars 1.1 g
Protein 16 g32.2%
Vitamin A 10.4% Vitamin C 21.3%
Calcium 6.7% Iron 12%
*Based on a 2000 Calorie diet