Soup: 2 pt. Greek Egg-Lemon Soup
Source of Recipe
Tip World, Low-Fat Recipes, 2/23/01 Tiffany Taylor
List of Ingredients
1/4 cup uncooked rice
4 cups fat-free chicken broth
2 eggs
1/4 cup lemon juice
Salt and pepper
Paprika Recipe
Cook rice in chicken broth until tender. Beat eggs until light; slowly add lemon juice while beating. Gradually add 1/4 cup hot broth to eggs, stirring constantly. Add egg mixture to remaining stock. Stir over low heat until slightly thickened. Season to taste with salt and pepper. Serve garnished with paprika.
Serves 4.
Per serving: 101 cal, 3 g fat, 106 mg cholesterol, 13 g carbohydrates, trace fiber, 15 g protein, 550 mg sodium.
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