Lemon Eggdrop Soup

  • Yield: 4 to 6 servings


3-- (14-ounce) cans chicken broth
1-- onion, cut into quarters
1-- clove of garlic, minced
2-- carrots, sliced
1stalk celery, chopped
1sprig fresh parsley, chopped
3-- eggs
-- Juice of 2 lemons
1 1/2cups cooked rice


  1. Combine broth, onion, garlic, carrots, celery and parsley in large saucepan.  SImmer for 1 1/2 hours.  Beat eggs with lemon juice in bowl.  Add a small amount of hot mixture to egg mixture, stirring vigorously.  Add egg mixture to hot mixture, stirring vigorously.  Cook for several minutes.  Stir in rice.
  2. Ladle into bowls.  Garnish each serving with a thin slice of lemon.


Recipe reprinted with permission from The Saturday Club’s Main Line Classics II:  Cooking Up A Little History (Wayne, Pennsylvania, 1996).