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Ingredients
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4 cups vegetable broth
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2 ½ ounces rice
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3 eggs
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2 small lemons, juiced
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salt and ground black pepper to taste
Directions
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Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low and stir in rice. Cover the saucepan; simmer until rice is tender, about 20 minutes.
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Beat eggs and lemon juice together in a small bowl. Slowly add 1 ladle of hot soup, stirring constantly. Repeat with another ladle of soup, if necessary, to bring egg mixture up to the temperature of soup.
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Stir egg mixture into broth and rice. Reduce heat to low and cook until soup is hot, about 5 minutes. Season with salt and pepper.
Recipe Tip
For a thicker soup, add some flour or cornstarch while cooking.
Nutrition Facts (per serving)
158 | Calories |
5g | Fat |
25g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 158 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 6% |
Cholesterol 140mg | 47% |
Sodium 554mg | 24% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 4g | 14% |
Total Sugars 3g | |
Protein 8g | 15% |
Vitamin C 42mg | 46% |
Calcium 78mg | 6% |
Iron 2mg | 12% |
Potassium 149mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.