October 07, 2012

Homemade Lemon Rice Soup

I was sent some Italian Volcano juices to try out and decided to create a recipe using the lemon juice. It turned out incredible and I would highly recommend it.

Also, the Italian Volcano limeade is delicious. It is tart and thirst quenching. This is the best limeade that I have had. My husband enjoyed it very much too.

Lemon Rice Soup

3 cups cooked red rice
1 can rinsed garbanzo beans
4 cups reduced-sodium chicken stock
3 eggs
3 tablespoons Italian Volcano lemon juice

1. Heat chicken stock, garbanzo beans and red rice together until boiling.

2. Whisk together eggs and lemon juice until thoroughly mixed.

3. Turn heat of stove down and very, very slowly add the egg/lemon juice mixture to the pot while whisking quickly. (Note: do not pour too fast or egg will cook into little pieces throughout the soup.)

Serve immediately. Enjoy!

Sorry I did not take a picture because it did not turn out pretty but tasted wonderful. The garbanzo beans added some fiber and protein. The red rice is whole grain compared to white rice.

The honestly tasted just like lemon rice soup that you order in a Greek restaurant. I will be making it again very soon.

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