| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Soups, Greek | 6 | Servings |
INGREDIENTS
| 8 | c | Chicken broth |
| 1 | c | Uncooked rice |
| 4 | Eggs, separated | |
| 4 | tb | Lemon juice |
INSTRUCTIONS
Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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