Recipe by SARAHLIZZ3
"My Greek grandma's recipe made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!"
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2 1/2 ounces
salt and ground black pepper to taste
I love this recipe! It was super easy to make and delicious. Since going vegetarian, lemon rice soup has been something I have really missed now I don't have to anymore. This recipe taste exactly like I remember lemon rice soup, paired with some bread and butter... Great lunch.
The only good thing about this one was the smell. I added only one lemon but all I could taste was that. It was way too bitter! The texture doesn't work out with every time of rise and the eggs got basically cooked from the hot liquid.
I love the chicken lemon rice soup you find at Greek diners, and I wanted to recreate at home without chicken. Unfortunately, the juice from my 2 lemons was too much - it was way too lemony and sour. My lemons were med to large large in size and very juicy. Unless you have small lemons I would start with one, and you can always add more. Secondly, I had little egg white bits in the soup, which I think was the result of adding the hot soup to the egg / lemon - it just cooked the eggs right away. It didn't bother me, but I know that's not how it's supposed to come out - maybe I will ladle some soup and let it cool off next time?
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Lemon-Rice Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 158
** Calories from Fat: 41
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