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

This Story Originally Appeared On sunset.com

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Rachel Weill

Recipe Summary

total:
30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

117 calories; calories from fat 20%; protein 12g; fat 2.6g; saturated fat 0.8g; carbohydrates 10g; fiber 0.2g; sodium 107mg; cholesterol 106mg.