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Greek Lemon Soup

4 c. chicken broth
1/4 c. uncooked long-grain rice
2 eggs, well beaten
Juice of 1 med. lemon
1 tbsp. chopped fresh parsley
Freshly ground pepper
Salt to taste
Thin lemon slices


Place chicken broth in 2 quart casserole. Cover tightly and microwave at high for six to 10 minutes or until boiling. Stir once. Add rice, cover again. Cook at medium (50%) for 12 to 18 minutes or until the rice is tender. Remove from oven. Slowly pour 1/2 cup rice and broth into the eggs, beating constantly. Slowly pour the egg mixture back into the soup casserole, beating constantly. Cook at medium for three to four minutes or until heated through but not boiling (eggs will become rubbery if heated to boiling). Stir after two minutes. Stir in lemon juice. To serve, sprinkle with parsley, pepper and salt to taste. Stir gently. Garnish with very thin slices of lemon.


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