Source: dLife

A traditional Greek lemon drop soup with rice, lemon and egg.

Servings

3.5 cup low sodium vegetable broth
0.25 cup Rice, long grain converted, enriched, dry
2 medium garlic cloves , minced
0.25 cup fresh lemon juice (or frozen lemon juice , thawed )
1 eggs , lightly beaten
2 tbsp chopped parsley , finely
1 pinch salt
1 pinch white pepper

1 Boil broth in a medium pot. Mix in rice and garlic. Lower heat, place lid on pot, and let simmer 25 minutes or until rice is soft. Lower heat.
2 Whisk together lemon juice and egg. Gently drizzle into soup. Mix in parsley and sprinkle with salt and pepper.

Soup can be made up to one day in advance, but save the egg for the last minute.