Ingredients
Scale
- 6 cups low-sodium chicken broth
- 1/2 cup medium-grain white rice
- 3 large eggs (separated)
- 3 tablespoons fresh-squeezed lemon juice
- Zest of 1 lemon
- Salt and freshly ground black pepper
- Fresh dill or parsley for garnish
Instructions
- In a large pot, bring chicken broth to a boil.
- Add the rice and stir for 2 minutes; reduce heat and simmer for 15-20 minutes until tender.
- Meanwhile, whisk egg whites until frothy in a mixing bowl, then add yolks and mix until creamy.
- Slowly drizzle in about 1/2 cup of the hot broth into the egg mixture while whisking continuously.
- Remove pot from heat and gradually stir in the egg mixture along with lemon juice and zest; season with salt and pepper.
- Serve immediately, garnished with fresh dill or parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 1g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 240mg