Lemon Rice Egg Drop Soup Recipe
A no-oil, effortless lemon infused soup with cooked rice and dropped eggs. I created this soup as a quick, lighter meal option. You can use up leftover boiled rice.
Servings: 2 servings
Calories: 324kcal
Equipment
- Zester to zest lemon
- Small Mixing Bowl to break in and scramble eggs
- Medium Pot with Lid (5 qt) to cook soup
- Whisk (heat resistant, non-stick) to scramble eggs into the soup
Ingredients
- 1 Lemon
- 2 Eggs
- 1.2 Quarts Broth *See Notes
- Salt to taste
- ⅛ Teaspoon Black Pepper
- 1-1½ Cups Cooked Rice
Instructions
- Zest clean lemon first. Cut the lemon into two and juice the lemon.1 Lemon
- Break the eggs into a bowl, scramble eggs.2 Eggs
- Place your soup pot on a medium heat setting and pour in the broth.1.2 Quarts Broth
- Season the broth with the lemon zest, some salt and black pepper. Bring to a simmer.Salt, ⅛ Teaspoon Black Pepper
- When the soup is simmering, drop the eggs into the soup and scramble them immediately with the help of a whisk or a tablespoon. You should be left with small egg drop pieces.2 Eggs
- Continue to stir in the boiled rice and mix it all well. Keep the soup to simmering for a few more minutes to infuse.1-1½ Cups Cooked Rice
- When done cooking and infusing, take from the heat and stir in the fresh lemon juice. Adjust salt seasoning if needed.
- Serve your lemon rice egg drop soup hot.
Notes
Broth — Either chicken, beef, vegetable broth, or stock or bouillon cube and water.
Nutrition
Calories: 324kcal | Carbohydrates: 46g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 235mg | Potassium: 667mg | Fiber: 2g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 29mg | Calcium: 74mg | Iron: 3mg