A classic Greek lemon and egg soup with rice.
8 cups chicken broth
1 cup uncooked long grain rice
4 large egg whites
4 large egg yolks
4 tablespoons lemon juice
- In a large kettle, bring chicken broth to boiling; add rice. Simmer covered for about 20 minutes. Remove from the heat and set aside.
- In a bowl, beat egg whites until stiff; add egg yolks and beat well. Beat continuously adding lemon juice 1 teaspoon at a time. Then add about 1 cup of the broth, beating continuously. Pour this mixture back into the broth/rice mixture. Mix well over heat but, to avoid curdling, do not allow to come to a boil.
Makes 8 servings.