Greek Lemon and Rice Soup Recipe

Summary

Preparation Time20 MinCooking Time40 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Butter2 Tablespoon
 Minced green onions with tops1⁄3 Cup (5.33 tbs)
 Canned chicken broth6 Cup (96 tbs)
 Uncooked long grain white rice2⁄3 Cup (10.67 tbs)
 Eggs4
 Lemon1 , juiced (Or To Taste)
 White pepper1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 301 Calories from Fat 120

% Daily Value*

Total Fat 13 g20.7%

Saturated Fat 6.1 g30.6%

Trans Fat 0 g

Cholesterol 227.6 mg

Sodium 182.1 mg7.6%

Total Carbohydrates 32 g10.5%

Dietary Fiber 1.3 g5.4%

Sugars 1.1 g

Protein 16 g32.2%

Vitamin A 10.4% Vitamin C 21.3%

Calcium 6.7% Iron 12%

*Based on a 2000 Calorie diet

Directions

1. Melt butter in 3-quart saucepan over medium heat. Add green onions. Cook and stir about
3 minutes or until green onions are tender.
2. Stir in chicken broth and rice. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, 20 to 25 minutes or until rice is tender.
3. Beat eggs in medium bowl with wire whisk until well beaten. Add lemon juice and 1/2 cup broth mixture to bowl. Gradually return lemon juice mixture to broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until broth mixture thickens enough to lightly coat spoon. Do not boil.
4. Stir in pepper, if desired. Garnish with fresh mint and lemon peel, if desired.
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