Yield
about 2 quarts

How to Make It

Step 1

Place broth in a small Dutch oven; bring to a boil. Add rice. Reduce heat; cover and cook 20 minutes or until rice is tender. Remove from heat.

Step 2

Place eggs in a small mixing bowl; beat with a wire whisk until light and foamy. Gradually add lemon juice, beating well; add 2 cups hot soup, beating constantly.

Step 3

Add egg mixture to soup, beating constantly. Place over low heat, and bring just to a boil. (Do not boil because soup will curdle.)

Step 4

Ladle soup into individual serving bowls; serve warm.

Oxmoor House Homestyle Recipes

Ratings & Reviews