Lemony Spinach Rice Soup Recipe
Do not fear when you have to impress a crowd. This lemony spinach rice soup recipe is a lifesaver. The most essential ingredient in lemony spinach rice soup is always rice. Pamper everyone with lemony spinach rice soup as appetizer. Stop looking and try this lemony spinach rice soup recipe immediately.
Ingredients
6 cups chicken broth
1 cup water
2/3 cup raw rice
1/2 teaspoon pepper
1/2 pound fresh spinach or 1 package (10 ounces) frozen chopped spinach, thawed
2 eggs
6 tablespoons lemon juice
Directions
1 In a medium saucepan, bring the broth and water to a boil over medhim-high heat. Add the rice and pepper. Reduce the heat to medium-low, cover and simmer for 15 minutes.
2 Meanwhile, stem the spinach and tear the leaves into bite-size pieces. If using thawed frozen spinach, drain well and squeeze out any excess moisture.
3 In a small bowl, lightly beat the eggs. After the rice has cooked for 15 minutes, remove about 1/4 cup of the hot broth and whisk it into the beaten egg. Beat the warmed egg mixture into the hot soup.
4 Add the spinach and the lemon juice and cook the soup over medium-low heat, stirring constantly, for 5 minutes; do not allow the soup to simmer or the egg will curdle.
2 Meanwhile, stem the spinach and tear the leaves into bite-size pieces. If using thawed frozen spinach, drain well and squeeze out any excess moisture.
3 In a small bowl, lightly beat the eggs. After the rice has cooked for 15 minutes, remove about 1/4 cup of the hot broth and whisk it into the beaten egg. Beat the warmed egg mixture into the hot soup.
4 Add the spinach and the lemon juice and cook the soup over medium-low heat, stirring constantly, for 5 minutes; do not allow the soup to simmer or the egg will curdle.
