Greek Egg, Lemon, and Rice Soup


  • 2 quarts chicken broth
  • 1/2 cup long-grain white rice
  • Salt and pepper
  • 4 large eggs
  • 1/3 cup fresh-squeezed lemon juice

1. In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat.
2. In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture. Stir over low heat just until hot, 1 to 3 minutes; don’t boil or soup may curdle. Ladle into bowls.

Leave a Reply