Rachel Weill
Total Time
30 Mins
Makes 8 servings

Greek American Paige Poulos uses a rich homemade stock for this classic Greek soup, but canned broth makes a good version too.

How to Make It

Step 1

In a medium pan over high heat, bring broth and rice to a boil. Reduce heat, cover, and simmer until rice is tender to bite, 15 to 20 minutes. Add salt and pepper to taste. Remove from heat.

Step 2

In a bowl, whisk eggs, lemon juice, and 1/4 cup water to blend. Gradually whisk in about a cup of the hot broth mixture. Then gradually whisk egg mixture into broth and rice mixture. Stir over low heat just until hot, 1 to 3 minutes; don't boil or soup may curdle. Ladle into bowls.

Step 3

Note: Nutritional analysis is per serving.

Ratings & Reviews

juliemathews's Review

December 04, 2013
this recipe was awful. it was suuuuper thin. i followed it exactly & it was terrible. im gonna have to get really creative now or all my ingredients are going to go to waste.

NYoung003's Review

April 22, 2013

tootyzooty's Review

December 14, 2012

kaybet's Review

September 20, 2009