Vegetarian Lemon-Rice Soup
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!
Ingredients
- 4 cups vegetable broth
- 2 ½ ounces rice
- 3 eggs
- 2 small lemons juiced
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
Notes
Recipe Tip
For a thicker soup, add some flour or cornstarch while cooking.