| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Greek |
Greek |
1 |
Servings |
INGREDIENTS
| 6 |
c |
Chicken broth |
| 6 |
tb |
Rice or orzo |
| 3 |
|
Eggs |
| 1 |
lg |
Lemon (or more), juice of |
INSTRUCTIONS
Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes
(rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs
and the lemon juice together. Remove the broth from heat. Slowly mix about
one cup of the hot broth into egg-lemon mixture. Add to the soup gradually
while stirring. Serves six.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
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