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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, bring the stock, with the dill added, to a boil. | 2. Add rice (or orzo, which is a rice-shaped pasta); reduce heat and simmer, covered, for about 15 to 20 minutes-- just until the rice is tender but still firm. | 3. In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly. | 4. Once combined, slowly pour this mixture back into the soup-pot. | 5. Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened. | 6. Remove from heat and stir in lemon juice; taste and add salt and pepper. | 7. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
rice	1/2	cup		339.475	70.5312	6.9745	2.96
egg	4		beaten	286.0	1.44	25.12	19.02
lemon juice	1/4	cup	squeezed	13.42	4.209	0.2135	0.1464
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.