Add broth & rice to a large saucepan. Bring to a boil.
Reduce heat to a simmer, cover and cook 15 minutes or until rice is cooked.
Remove soup from heat and cover.
In a separate bowl whisk lemon juice into eggs until frothy.
Ladle out about 1 cup hot broth from soup pot and slowly whisk it into the eggs whisking continually.
Slowly stir the warmed eggs into the pot of soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1540g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 89 (36%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 423mg||130 %|
|Sodium 3466.4mg||120 %|
|Potassium 1358mg||36 %|
|Total Carbohydrate 6.2g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.2g|
|Protein 32.2g||46 %|
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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: 244
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