Directions:
- Bring the stock to a boil in a stockpot.
- Add the rice and cook gently until the rice is tender, about 45 minutes (15 for white rice).
- Add salt to taste if desired.
- Beat the eggs and lemon juice together in a small bowl.
- Temper the egg mixture with 2 or 3 T of the hot stock, stirring constantly.
- Pour the egg mixture into the pot and stir to blend.
- Heat the soup over low heat, stirring constantly. Don't allow to boil.
- Serve at once - in heated bowls, if desired.
- Pass saltines or a waferlike bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.54 Kcal (1283 kJ) | ||
| Calories from fat | 62.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 11% | |
|---|---|---|---|
| Cholesterol | 92.64mg | 31% | |
| Sodium | 549.3mg | 23% | |
| Potassium | 532.33mg | 11% | |
| Total Carbs | 45.31g | 15% | |
| Sugars | 7.88g | 32% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 16.43g | 33% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.12 Kcal (298 kJ) | ||
| Calories from fat | 14.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 11% | |
|---|---|---|---|
| Cholesterol | 21.49mg | 31% | |
| Sodium | 127.44mg | 23% | |
| Potassium | 123.5mg | 11% | |
| Total Carbs | 10.51g | 15% | |
| Sugars | 1.83g | 32% | |
| Dietary Fiber | 0.46g | 8% | |
| Protein | 3.81g | 33% | |
| Vitamin C | 0.9mg | 6% | |
| Iron | 0.3mg | 7% | |
| Calcium | 6.5mg | 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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