Greek Egg-Lemon Soup

Greek Egg-Lemon Soup

Serves: 4
 
 
Soups
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Greek Egg-Lemon Soup, you'll need:
  • 4 Chicken bouillion cubes
  • 4 cup Boiling water
  • 2 tbsp Rice raw
  • 2 medium Eggs beaten
  • 2 tbsp Lemon juice fresh
  • 1/4 tsp Mixed herb seasoning Dash of coarsely ground -pepper Parsely sprigs

Method

  • Dissolve bouillon cubes in boiling water; add rice slowly so as not to stop the boiling
  • Cover reduce heat to low and let simmer gently for 15 minutes or until rice is tender but firm
  • Combine eggs and lemon juice
  • Slowly pour half of hot mixture into egg mixture stirring quickly
  • Return to remaining soup and cook over very low heat 3-4 minutes stirring constantly until mixture is smooth and coats the spoon
  • (Avoid boiling or high heat to prevent curdling.) Stir in herb seasoning immediately
Nutritional Facts (Per Serving)
No nutritional facts available.
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