Greek Lemon Soup
Onion
Eggs
Lemons
Dill
Chicken broth
Cooked rice
Shredded chicken
Baby spinach
Chop half of the onion, reserving the rest for another use. In a bowl, beat 2 eggs with a fork. In a separate bowl, juice 2 lemons. Pick the dill fronds and toss the stems.
Step 2
In a large pot over medium-high heat, warm 1 tablespoon olive oil. Add the onion and a pinch of salt and sauté until soft, about 7 minutes. Add the chicken broth and 1 cup of the rice, and stir to break up any clumps of rice. Add the chicken and simmer to warm through, 3 minutes. Stir and scrape the bottom of the pot occasionally, to make sure the rice doesn’t stick. Turn down the heat to low.
Step 3
Slowly stream about 1 cup of the hot broth into the beaten eggs and whisk until smooth. Whisk the mixture back into the soup, and stir until thickened, but do not let boil, 1 minute. Remove from the heat, add the lemon juice and about 4 cups of the spinach, and stir until wilted, 1 minute. Season with salt and pepper to taste.
Step 4
Ladle the soup into bowls. Scatter with the dill, grind with pepper, and serve warm.
