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Soup: Greek Lemon Soup
posted by Angel 07-21-99 10:21 PM
Greek Lemon Soup
3 (14 oz) cans chicken broth
1 cup water
1/3 cup uncooked rice
grated zest of 1/2 lemon
juice of 1/2 lemon
2 eggs
lemon slices for garnish
Combine soup, water, and rice. Cook covered over medium-low heat 15 min. or until rice is tender.
Combine zest and juice with eggs; beat well. Gradually add 2 cups hot broth mixture to broth mixture, beating constantly. Stir back into remaining broth mixture. Heat; do not boil. Garnish with lemon slices.
Makes 6 cups.
