Greek Egg Lemon Soup Recipe

Summary

Preparation Time5 MinCooking Time35 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Water1 Quart
 Instant chicken broth4 3⁄4 Ounce (Four 1.2 Ounce Packages)
 Rice1⁄4 Cup (4 tbs) (Uncooked)
 Lemon juice4 Tablespoon
 Egg substitute3⁄4 Cup (12 tbs) (Equivalent To 3 Eggs)

Nutrition Facts

Serving size

Calories 230 Calories from Fat 67

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 0.89 g4.4%

Trans Fat 0 g

Cholesterol 0.9 mg

Sodium 584 mg24.3%

Total Carbohydrates 34 g11.5%

Dietary Fiber 0.21 g0.84%

Sugars 6.3 g

Protein 6 g11.9%

Vitamin A 11.1% Vitamin C 11.9%

Calcium 12.7% Iron 5.5%

*Based on a 2000 Calorie diet

Directions

MAKING
1) In a saucepan,allow water to boil.
2) Now add chicken broth and mix well until dissolved.
3) Add rice and cook until soft.
4) Remove from heat.
5) Allow the egg substitute to cool.
6) Slowly fold in lemon juice into egg substitute.
7) Whip half the broth, adding a little quantityat a time, into egg substitute mixture.
8) Ladle egg substitute mixture back into remaining broth, stirring well.
9) Return to low heat and cook, stirring all the while, till the soup slightly thickens and reaches the required consistency.

SERVING
10) Serve hot.
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