Directions:
- Put the stock in a large, deep saucepan & turn heat to medium-high, then just barely bring it to slight boil, before turning the heat down to medium, so that it bubbles a bit.
- Stir in the rice, carrot & celery & cook, stirring occasionally, until the veggies are all tender, about 20 minutes.
- Season with salt & pepper & then, if you're using it, add the tomato before turning the heat down to low.
- In a small bowl, use a whisk to beat the eggs with the lemon zest & juice, & then, STILL BEATING, slowly add 1/2 cup of the hot stock to the egg mixture. Continue beating while adding another cup of the stock.
- Pour this mixture back into the soup & reheat, BUT UNDER NO CIRCUMSTANCES ALLOW THE MIXTURE TO BOIL OR THE EGGS WILL SCRAMBLE!
- Taste & add salt, pepper or lemon juice as necessary, before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1107.21 Kcal (4636 kJ) | ||
| Calories from fat | 19.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 3% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 46570.69mg | 1940% | |
| Potassium | 239.53mg | 5% | |
| Total Carbs | 216.09g | 72% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 12.2mg | 20% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 29.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 272.18 Kcal (1140 kJ) | ||
| Calories from fat | 4.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 3% | |
|---|---|---|---|
| Cholesterol | 20.12mg | 27% | |
| Sodium | 11448.2mg | 1940% | |
| Potassium | 58.88mg | 5% | |
| Total Carbs | 53.12g | 72% | |
| Sugars | 0.68g | 11% | |
| Dietary Fiber | 0.3g | 5% | |
| Protein | 0.89g | 7% | |
| Vitamin C | 3mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 7.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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