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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a 4- to 5-quart saucepot over medium heat. Add onion and cook until translucent, 3 minutes.

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  • Stir in rice and continue cooking, 2 minutes more.

  • Stir in broth and bring to a boil. Stir once, cover, reduce heat, and simmer until rice is tender, 15-18 minutes.

  • In a large bowl, whisk egg whites to soft peaks. Whisk in egg yolks and lemon juice.

  • Remove soup from heat. Slowly ladle 1 cup soup into egg mixture while whisking constantly to temper eggs. Return tempered eggs to saucepot, stirring to combine. Season to taste with salt and pepper. Serve immediately.

Reviews (3)

23 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
06/28/2012
My teen daughter NEVER has liked soup - she LOVES THIS SOUP! She says next time add chicken bits. Our rice turned out sticky and mushy last night. Yuck. Saw this recipe, and decided to try it with the leftovers. Cooked rice was added at the same place, and cooked with the onions just enough to take the chill from the frig off. Used a whisk during simmer to break up the rice more. Cooking time was only 8 mins. After reading the other post, we used 1 Tbsp less lemon juice. Delicious!
Rating: Unrated
11/17/2011
Our family really liked this soup along with the salad. I may use a little less lemon juice next time and add lblack pepper. The lemon really adds to the soup's flavor. I will make this again. Easy to make and uses few ingredients. I cheated and beat the egg whites rather than whisk.
Rating: Unrated
11/17/2011
Our family really liked this soup along with the salad. I may use a little less lemon juice next time and add lblack pepper. The lemon really adds to the soup's flavor. I will make this again. Easy to make and uses few ingredients. I cheated and beat the egg whites rather than whisk.
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