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Lemony Egg Soup (Melissa d'Arabian) Recipe

Lemony Egg Soup (Melissa d'Arabian) Recipe

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Ingredients:

Serving

Directions:

In a large saucepan, bring the chicken stock, water, and rice to a simmer. Cook until the rice is tender, about 20 minutes.
In a small bowl, beat the eggs until light yellow. Whisk a few tablespoons of the soup into the eggs. Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling. Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes. Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	378.9 Kcal (1586 kJ)
Calories from fat	181.7 Kcal
		% Daily Value*
Total Fat	20.19g	31%
Cholesterol	188.31mg	63%
Sodium	367.59mg	15%
Potassium	309.23mg	7%
Total Carbs	21.23g	7%
Sugars	0.68g	3%
Dietary Fiber	0.78g	3%
Protein	26.53g	53%
Vitamin C	11.6mg	19%
Iron	2.9mg	16%
Calcium	39.7mg	4%

Amount Per 100 g
Calories	154.07 Kcal (645 kJ)
Calories from fat	73.88 Kcal
		% Daily Value*
Total Fat	8.21g	31%
Cholesterol	76.57mg	63%
Sodium	149.47mg	15%
Potassium	125.74mg	7%
Total Carbs	8.63g	7%
Sugars	0.27g	3%
Dietary Fiber	0.32g	3%
Protein	10.79g	53%
Vitamin C	4.7mg	19%
Iron	1.2mg	16%
Calcium	16.1mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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