Greek Egg-Lemon Soup
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Greek Egg-Lemon Soup
  Greek    Diabetic    Rice    Crockpot    Soups  
Last updated 6/12/2012 12:55:06 AM. Recipe ID 16994. Report a problem with this recipe.
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      Title: Greek egg-lemon soup
 Categories: Diabetic, Soups/stews, Main dish, Rice, Crockpot
      Yield: 4 Servings
 
      4    Chicken bouillion cubes;
      4 c  Boiling water
      2 tb Rice; raw
      2 md Eggs; beaten
      2 tb Lemon juice, fresh
    1/4 ts Mixed herb seasoning;
           Dash of coarsely ground
           -pepper
           Parsely sprigs
 
  Dissolve bouillon cubes in boiling water; add rice slowly so as not
  to stop the boiling.  Cover, reduce heat to low, and let simmer
  gently for 15 minutes or until rice is tender but firm.  Combine eggs
  and lemon juice. Slowly pour half of hot mixture into egg mixture,
  stirring quickly. Return to remaining soup, and cook over very low
  heat 3-4 minutes, stirring constantly, until mixture is smooth and
  coats the spoon. (Avoid boiling or high heat to prevent curdling.)
  Stir in herb seasoning immediately. Food exchanges per serving; 1/2
  STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g; FAT: 3g;
  CAL: 69; Low-sodium diets; Substitute 4 cups unslated chichen broth
  for bouillion cubes and water.
  




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Recipe ID 16994 (Apr 03, 2005)

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