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Kotosoupa Avgholemono (egg-lemon Chicken Soup)

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CATEGORY CUISINE TAG YIELD
Meats, Eggs Greek Greek 1 Servings

INGREDIENTS

6 c Chicken broth
6 T Rice or orzo
3 Eggs
1 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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