Rachel Weill
Total Time
30 Mins
Yield
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

kaybet
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

juliemathews
April 22, 2013
N/A

tootyzooty's Review

tootyzooty
December 14, 2012
N/A

kaybet's Review

NYoung003
September 20, 2009
N/A