Greek Egg Lemon Soup
(from clair’s recipe box)
Tastes really comforting when you have a cold! But Ben doesn’t like it (too lemony)
Source: Greek Cookbook
Prep time: 5 minutes
Cook time: 15 minutes
Serves 8 people
Categories: Budget, Ethnic, Quick, Soup
Ingredients
- 2 cups thread egg noodles
- 8 cups hot chicken stock
- 2 tbsp mint
- 2 tbsp oregano
- 2 eggs
- 4 tbsp lemon juice
- 1 lemon
- salt and fresh ground black pepper
Directions
-
place noodles in saucepan with hot chicken stock. Bring to boil. Reduce to simmer and cook until noodles are tender. Remove from heat, add mint and oregano and stir. Let cool for several minutes until still warm-hot but not anywhere close to boiling.
-
Beat lemon juice and egg together in mixing bowl. Add 4 tbsp hot soup and mix. Pour mixture into soup saucepan and stir gently—soup should thicken (if too hot, egg with curdle!).
-
Season soup with salt and pepper. Slice lemon thinly, add slices to soup and serve immediately.