No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Egg and Lemon Soup

This recipe comes from Ann Hicks Murrah of Winter Park, Florida.

  • Prep:
  • Total Time:
  • Servings: 4
Egg and Lemon Soup

Source: Everyday Food, January/February 2003

Ingredients

  • 6 cups reduced-sodium canned chicken broth
  • 1/2 cup rice
  • 4 eggs
  • 1/4 cup fresh lemon juice

Directions

  1. In a saucepan, bring broth to a boil over medium heat. Add rice; boil 15 minutes.

  2. In a bowl, beat eggs until foamy. Beat in lemon juice. Beat half the hot soup into the eggs, 1/4 cup at a time. Stir egg mixture into remaining soup; cook over very low heat, stirring just until heated through.

Reviews (1)

  • hinsdale 24 Nov, 2008

    Easy and delicious. I had never tried this soup before and I loved the end result. I used fresh squeezed lemon and added a lot of flavor. Will definitely make again.

Related Topics