posted by Angel 07-21-99 10:21 PM
Greek Lemon Soup
3 (14 oz.) cans chicken broth
1 cup water
1/3 cup uncooked rice
grated zest of 1/2 lemon
juice of 1/2 lemon
2 eggs
lemon slices for garnish
Combine soup, water, and rice.
Cook covered over medium-low heat 15 min. or until rice is tender.
Combine zest and juice with eggs; beat well.
Gradually add 2 cups hot broth mixture to broth mixture, beating constantly.
Stir back into remaining broth mixture.
Heat; do not boil.
Garnish with lemon slices.
Makes 6 cups.