Greek Lemon Rice Soup Delightful and Easy Recipe

Ingredients

• 1 cup cooked white rice
• 4 cups chicken or vegetable broth
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 large eggs
• 0.25 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon lemon zest
• to taste salt and pepper
• for garnish fresh dill or parsley

Instructions

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
2. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Pour in the chicken or vegetable broth and bring to a simmer. Let it cook for about 10 minutes.
4. In a separate bowl, whisk the eggs, lemon juice, and lemon zest until well combined.
5. Gradually add a ladleful of the hot broth into the egg mixture while continuously whisking to temper the eggs. This will prevent them from curdling when added to the soup.
6. Slowly pour the egg mixture back into the pot of soup, stirring continuously.
7. Next, add the cooked rice and stir to combine. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
8. Season with salt and pepper to taste. Adjust lemon juice according to your preference for tanginess.
9. Serve the soup hot, garnished with fresh dill or parsley.