Try this Greek Lemon-Rice Soup recipe, or contribute your own.
Suggest a better descriptionHeat broth in medium saucepan; stir in rice and garlic. Reduce heat and simmer, covered, until rice is tender, about 25 minutes. Reduce heat to low. Mix lemon juice and egg; slowly stir mixture into soup. Stir in parsley; season to taste with salt and white pepper. Pour soup into bowls. Per 1 cup serving = 106 calories, 2 gm fat, 53 mg cholesterol, 31 mg sodium, 14 gm carbohydrate, 3 gm protein Exchanges: 1 bread. Posted to EAT-LF Digest by "Carole"
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 4 | ||
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Calories: 85 | ||
Calories from Fat: 13 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 52.9mg | 16 % | |
Sodium 881.2mg | 30 % | |
Potassium 69.7mg | 2 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 15.1g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 85
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