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  Recipe Home » Diabetic » GREEK EGG LEMON SOUP
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  GREEK EGG LEMON SOUP
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 212
Ingredients:
4 chicken bouillon cubes
4 C. boiling water
2 Tbls. rice, raw
2 medium eggs, beaten
2 Tbls. lemon juice, fresh
1/4 tsp. mixed herb seasoning
1 dash coarsely ground pepper
parsley sprigs
Instructions:
Dissolve bouillon cubes in boiling water. Add rice slowly so as not to stop the boiling. Cover; reduce heat to low. Let simmer gently for 15 minutes, or until rice is tender but firm. Combine eggs and lemon juice. Slowly pour 1/2 hot mixture into egg mixture, stirring quickly. Return to remaining soup. Cook over very low heat 3 to 4 minutes, stirring constantly, until mixture is smooth and coats the spoon. Avoid boiling or high heat to prevent curdling. Stir in herb seasoning immediately, and serve.
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