Ingredients
4
4 servings
- •4 cups vegetable broth
- •2.5 ounces rice
- •3 eggs
- •2 small lemons, juiced
- •salt and ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 158
- Carbohydrate: 25g
- Fat: 5g
- Fiber: 4g
- Protein: 8g
- Sugar: 3g
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