Greek Lemon Rice Soup

Photo: flickr user cherrylet

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Yield:

4.0 servings

Added:

December 14, 2009

Creator:

Anonymous

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Ingredients

3 1/2 cups fat-free vegetable broth

1/4 cup long-grain rice

2 lrg cloves garlic minced

1/4 cup fresh or frozen lemon juice (¼ to ⅓)

thawed

1 egg slightly beaten

2 tablespoons finely chopped parsley

salt and white pepper to taste

Preparation

1

Heat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low.

2

Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls.

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