Description
A creamy and zesty Greek soup made with chicken broth and eggs.
Ingredients
Scale
- 4 cups chicken broth
- 3/4 cup rice
- 3 large eggs
- 1/2 cup fresh lemon juice
- to taste salt and pepper
- Chopped parsley
Instructions
- In a large pot, bring 4 cups of chicken broth to a gentle simmer over medium heat.
- Add 3/4 cup of rice to the simmering broth. Cook according to package instructions, usually about 15-20 minutes, until the rice is tender.
- In a separate bowl, whisk together the 3 large eggs until they are well-blended.
- Slowly add 1/2 cup of fresh lemon juice to the eggs while whisking continuously.
- Gradually ladle about 1 cup of the hot broth from the pot into the egg mixture, whisking constantly to temper the eggs.
- Slowly pour the tempered egg mixture back into the pot of broth and rice while stirring continuously to create a silky, creamy texture.
- Add salt and pepper to taste and allow the soup to cook for an additional 2-3 minutes until heated through.
- Divide the soup into bowls, and sprinkle with chopped parsley for a beautiful presentation.
Notes
- This soup is best served hot and can be garnished with additional lemon slices for extra zest.
- Adjust the seasonings according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210mg