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Lemony Spinach Rice Soup

Quick.easy.cooking's picture
Ingredients
  Chicken broth 6 Cup (96 tbs)
  Water 1 Cup (16 tbs)
  Raw rice 2⁄3 Cup (10.67 tbs)
  Pepper 1⁄2 Teaspoon
  Fresh spinach/1 package, 10 ounces frozen chopped spinach, thawed 1⁄2 Pound
  Eggs 2
  Lemon juice 6 Tablespoon
Directions

1 In a medium saucepan, bring the broth and water to a boil over medhim-high heat. Add the rice and pepper. Reduce the heat to medium-low, cover and simmer for 15 minutes.
2 Meanwhile, stem the spinach and tear the leaves into bite-size pieces. If using thawed frozen spinach, drain well and squeeze out any excess moisture.
3 In a small bowl, lightly beat the eggs. After the rice has cooked for 15 minutes, remove about 1/4 cup of the hot broth and whisk it into the beaten egg. Beat the warmed egg mixture into the hot soup.
4 Add the spinach and the lemon juice and cook the soup over medium-low heat, stirring constantly, for 5 minutes; do not allow the soup to simmer or the egg will curdle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Rice
Interest: 
Quick

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