Serves: 4
Total Calories: 684
1. In large saucepan combine broth and rice. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until rice is tender.
2. Gradually add egg in slow steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired.
This Tangy Greek Lemon Soup recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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