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Greek Lemon Soup

Thrifty.Chef's picture
Ingredients
  Chicken stock 5 Cup (80 tbs), well seasoned
  Rice 2 Tablespoon
  Eggs 2
  Lemon juice 2 Tablespoon (Juice Of 1 Lemon)
Directions

1. Bring the stock to a boil in a medium-size saucepan and add the rice. Cook over a moderate heat until the rice is tender, about 15 minutes.
2. Two or three minutes before you are ready to serve the soup, beat the eggs in a bowl with a whisk or rotary beater until they are light and frothy, then slowly beat in the lemon juice. Stir in, gradually, a cup of the hot soup.
3. Pour the egg and lemon mixture into the rest of the soup and beat well. Heat, but do not boil or the soup will curdle. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Lemon
Interest: 
Everyday
Cook Time: 
18 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 692 Calories from Fat 221

% Daily Value*

Total Fat 25 g37.7%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol 459 mg153%

Sodium 1857.7 mg77.4%

Total Carbohydrates 70 g23.2%

Dietary Fiber 0.51 g2%

Sugars 20.5 g

Protein 45 g90.1%

Vitamin A 10.6% Vitamin C 27%

Calcium 9.9% Iron 25.5%

*Based on a 2000 Calorie diet

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Greek Lemon Soup Recipe