Egg and Lemon Soup(Greek)
Egg And Lemon Soup(Greek) is an easy dinner. Made with 1 or 2 qt. chicken stock or canned chicken soup, 2 eggs, juice of 2 lemons, salt and pepper, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Bring chicken stock to a boil; remove from heat.
In a separate bowl, beat the eggs well until mixture looks thick.
Add the lemon juice "slowly" while beating constantly with a whisk. Pour 1 cup of hot soup into the egg mixture, stirring quickly. Add another cup.
Pour the egg mixture into the soup, stirring until well mixed.
π· Perfect Pairings
Complete your meal with these
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