Greek Lemon-Rice Soup
Egg prices are based on size and grade, with jumbo and extra-large eggs the costliest per dozen. More affordable are medium eggs, which are slightly smaller than large eggs, and the yolks are about the same size.
6 cup canned chicken broth
1/2 cup rice
3 egg yolks
1/4 cup lemon juice
1 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh parsley
1 lemon, sliced
Place broth in a large saucepan. Bring to a boil. Add rice. Simmer, covered, until rice is tender, about 25 minutes.
Meanwhile, beat egg yolks and lemon juice in a medium bowl until well blended.
Spoon 2 cups of hot broth mixture into the egg mixture. Whisk to mix. Add mixture to saucepan and whisk vigorously.
Cook, stirring, just until mixture is hot. Do not boil. Add salt and pepper. Ladle soup into individual bowls. Top with parsley and lemon slices.
Greek Lemon-Rice Soup tip: You can save about 15 minutes of cooking time by using instant rice instead of ordinary long grain rice.