Greek Lemon Rice Soup Flavorful and Simple Recipe

Ingredients

• 1 cup long-grain rice
• 8 cups vegetable or chicken broth
• 2 medium carrots, diced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 large eggs
• 0.5 cup fresh lemon juice
• 1 teaspoon dried oregano
• to taste salt and pepper
• 0.25 cup fresh dill, chopped
• splash olive oil for sautéing

Instructions

1. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic and diced carrots, and cook for an additional 3-4 minutes, stirring frequently.
3. Stir in the rice, allowing it to toast slightly for about 1-2 minutes, then pour in the vegetable or chicken broth. Bring the pot to a boil.
4. Reduce the heat to a simmer, cover, and cook until the rice is tender, about 15 minutes.
5. While the rice is cooking, in a separate bowl, whisk together the eggs, lemon juice, and oregano until smooth.
6. Once the rice is cooked, remove the pot from heat. Slowly ladle a small amount of the hot soup broth into the egg mixture while continuously whisking.
7. Gradually whisk the warmed egg mixture back into the pot of soup, stirring continuously to ensure a smooth texture.
8. Return the pot to low heat and warm the soup gently for an additional 2-3 minutes, but do not let it boil.
9. Season with salt, pepper, and additional lemon juice to taste. If desired, stir in freshly chopped dill for extra flavor.