My Greek grandma's lemon rice soup — made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!
Preparation Time
5 mins
Cooking Time
25 mins
Total Time
30 mins
Calories
158 Calories
Recipe Instructions
Step 1
Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low and stir in rice. Cover the saucepan; simmer until rice is tender, about 20 minutes.
Step 2
Beat eggs and lemon juice together in a small bowl. Slowly add 1 ladle of hot soup, stirring constantly. Repeat with another ladle of soup, if necessary, to bring egg mixture up to the temperature of soup.
Step 3
Stir egg mixture into broth and rice. Reduce heat to low and cook until soup is hot, about 5 minutes. Season with salt and pepper.
