Greek Lemon and Egg Soup

Name: Greek Lemon and Egg Soup
Cuisine: European, Mediterranean, Greek
Ingredients: 1/2 cup uncooked short-grain rice or orzo pasta; 4 cups chicken broth (homemade or low-sodium); 2 large eggs, at room temperature; 2-3 tbsp fresh lemon juice (about 1 large lemon); Salt and black pepper, to taste; Fresh parsley or dill for garnish (optional)

Instructions

A velvety blend of chicken broth, lemon juice, and eggs creates a rich, tangy soup with a silky texture. Rice adds heartiness, while fresh herbs enhance the flavor.

Updated at: Wed, 12 Feb 2025 19:32:47 GMT