Try this Greek Lemon-Rice Soup recipe, or contribute your own. "Fall" and "Soup" are two tags used to describe Greek Lemon-Rice Soup.
Heat 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"
There are no reviews yet for Greek Lemon-Rice Soup. Be the first to review it!