Greek Lemon Rice Soup
Recipe: #4404
January 29, 2012
Categories: Rice, White Rice, Lemon, 5 Ingredients Or Less, 5-Minute Prep One-Pot Meal, Gluten-Free, Kosher, Low Fat, Non-Dairy, more
"Sure hits the spot on a cold winter or Fall night, servings is for two but you could increase it, NOTE: 2 ounces rice makes thinner soup; 3 ounces rice makes thick soup"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (447.9 g)
- Calories 202.5
- Total Fat - 6.1 g
- Saturated Fat - 1.8 g
- Cholesterol - 208.3 mg
- Sodium - 1524.3 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 0.5 g
- Sugars - 1.3 g
- Protein - 9.9 g
- Calcium - 51.5 mg
- Iron - 1.7 mg
- Vitamin C - 8.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In 2-quart saucepan, bring broth to a boil. Reduce heat add rice cover and simmer until rice is tender, about 20 minutes. In small bowl, beat eggs and lemon juice. heat. Do not boil!
Step 2
Stirring constantly, add 1 cup of hot soup, a little at a time. Stir mixture into soup in pan and heat. Do not boil! Season with salt and pepper. Serve immediately
Tips
No special items needed.
2 Reviews
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