Greek Lemon Soup

By Bonnie T

Ingredients

• 4 1/4 cups of chicken stock
• 1 cup water
• 1/3 long grain white rice
• 1/2 lemon juiced and peel grated
• 2 eggs
• 1/2 lemon slices

Preparation

Step 1

Combine stock, water and rice in a nonreactive saucepan over medium low heat. Cook 15 minutes or until rice is tender. Combine grated peel and lemon juice with eggs in a large bowl. Beat well. Gradually add 2 cups of hot stock mixture, beating constantly. Stir back into remaining stock mixture and heat , but do not boil. Garnish with lemon slices.