Lemon Soup Recipe
Ingredients
| Chicken broth | 4 Can (40 oz) (Plus Water To Make Six Cups Broth) | |
| Uncooked rice | 3 Tablespoon | |
| Eggs | 3 , beaten | |
| Lemon juice | 3 Tablespoon |
Nutrition Facts
Serving size
Calories 73 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.77 g3.9%
Trans Fat 0 g
Cholesterol 105.7 mg35.2%
Sodium 510.9 mg21.3%
Total Carbohydrates 8 g2.6%
Dietary Fiber 0.2 g0.8%
Sugars 1.2 g
Protein 5 g9.4%
Vitamin A 2.5% Vitamin C 5.7%
Calcium 1.7% Iron 3.5%
*Based on a 2000 Calorie diet
Directions
Beat eggs until light, and gradually add lemon juice, beating until blended.
Mix half of the hot soup slowly into the egg mixture, stirring constantly.
Add remaining soup.
Do not heat again.
If it should curdle, add one egg yolk and beat with rotary beater.
Serve at once.
Chef
