Greek Lemon Soup with Rice and Lemon Balm

For the Greek lemon soup with rice and lemon balm, first boil the chicken soup, add the rice and cook over low heat until tender, about 25 minutes.

Wash the lemons hot and peel off the zests and chop finely. Cut the lemons in half, squeeze them and whisk the juice in a bowl with the egg yolks. Stir about 200 ml of the hot soup into the eggs in a thin stream.

Slowly pour the mixture back into the soup pot, stirring well and keeping the soup from boiling to prevent the egg from curdling. Add the zest and season to taste with salt, pepper and allspice and pour into bowls.

Serve the Greek lemon soup with rice and lemon balm.

Preparation Tip:

If you like it a bit shepherd's, refine the Greek lemon soup with rice and lemon balm with chili.

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