posted by Mai 02-28-102 5:54 AM
Quick and Easy Greek Egg-Lemon Soup
4 Chicken bouillion cubes;
1/4 ts Mixed herb seasoning;
4 c Boiling water
Dash of coarsely ground
2 tb Rice; raw
Lemon Pepper seasoning to taste
2 md Eggs; beaten
Parsely sprigs
2 tb Lemon juice, fresh
Dissolve bouillon cubes in boiling water; add rice slowly so as not to stop the boiling. Cover, reduce heat to low, and let simmer gently for 15 minutes or until rice is tender but firm.
Combine eggs and lemon juice. Slowly pour half of hot mixture into egg mixture, stirring quickly. Return to remaining soup, and cook over very low heat 3-4 minutes, stirring constantly, until mixture is smooth and coats the spoon. (Avoid boiling or high heat to prevent curdling.) Stir in herb seasoning immediately. 4 servings
Food exchanges per serving; 1/2 STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g; FAT: 3g; CAL: 69; Low-sodium diets; Substitute 4 cups unsalted chichen broth for bouillion cubes and water.