Greek Egg and Lemon Soup
Greek Egg And Lemon Soup is an moderately easy dinner. Made with 1/4 c. uncooked rice, 4 c. chicken stock or canned chicken broth, 2 eggs, 1/4 c. lemon juice and salt and pepper, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Cook the rice in the stock until tender.
Beat the eggs until light, adding lemon juice slowly while beating.
Gradually add some hot stock to the eggs, stirring constantly.
Combine with remaining stock.
Stir over low heat until slightly thickened.
Season to taste with salt and pepper.
Serve garnished with paprika.
Serves 4.
π· Perfect Pairings
Complete your meal with these
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