Greek Egg Lemon Soup
- Yield: 8 to 10 servings
"When raising my five children, we enjoyed nothing more than trips to the Parthenon Greek Restaurant in Chicago. I tried to duplicate our favorite recipes, including this one, at home."
- 6cups chicken stock
- 1/4cup converted rice
- 2 eggs, beaten
- Juice of 1 lemon
- 1teaspoon salt
- 1/2teaspoon pepper
- In a large saucepan, bring chicken stock to a simmer. Stir in rice and simmer for 15 minutes or until rice is soft.
- Combine eggs with lemon juice. Slowly add juice mixture to simmering broth. To prevent curdling, do not boil. The egg will cook instantly. Season with salt and pepper.
Recipe by Marsha McCloskey, Long Beach, Ind.