Greek Egg Lemon Soup
Ingredients
4 chicken bouillon cubes
4 C. boiling water
2 Tbsp. rice, raw
2 medium eggs, beaten
2 Tbsp. lemon juice, fresh
1/4 tsp. mixed herb seasoning
1 dash coarsely ground pepper
parsley sprigs
Cooking 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)