Greek Egg-Lemon Soup

Recipe Ingredients

4		Chicken bouillon cubes
4 cups	948ml	Boiling water
2 tablespoons	30ml	Raw rice
2 tablespoons	30ml	Eggs - beaten (medium)
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Mixed herb seasoning
1		Coarsely-ground black pepper
		Parsley sprigs - for garnish

Recipe Instructions

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 to 4 minutes, stirring constantly, until mixture is smooth and coats the spoon. (Avoid boiliing or high heat to prevent curdling.)

Stir in herb seasoning and pepper. Spoon into bowls, garnish with parsley, and serve immediately.

This recipe yields 4 servings. Serving size: 2/3 cup.

Exchanges Per Serving: 1/2 Starch, 1/2 Medium-fat.

Nutrition Facts: Carbohydrates 6g; Protein 4g; Fat 3g; Calories 69; Fiber 0.1g; Sodium 899mg; Cholesterol 137mg.

Note: Low-sodium diets: Substitute 4 cups unsalted chicken broth for bouilllon cubes and water.

Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess

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