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Greek Egg and Lemon Soup
Enough water to cover
3 to 4 eggs
1 to 2 lemons as desired
Salt and pepper as desired
Minute rice or other small pasta
Simmer chicken slowly to get a rich broth and the chicken falls off the bone. Tear meat into small pieces. Cool broth until just barely warm. Whip 3 to 4 eggs with a wire whip until fluffy. Whip in fresh squeezed lemon juice from lemon slowly (add the second later if desired). Slowly add egg lemon mixture to cooled broth and whip. Simmer and whip often. This should look yellow and cloudy with no chunks of egg. Add chicken and salt and pepper and continue simmering and whipping. Check taste and adjust if necessary. (I like a lot of lemon). When ready to serve, make Minute rice or ABC Pasta and serve in a separate bowl. Spoon a tablespoon or two and add soup. This freezes well. This recipe cannot be hurried.
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