Vegetarian Lemon-Rice Soup


My Greek grandma's lemon rice soup — made vegetarian. This was the soup that she made me whenever I was sick, instead of chicken noodle soup. It's rich, creamy, and soothing!

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins


  • 4 cups vegetable broth

  • 2 ½ ounces rice

  • 3 eggs

  • 2 small lemons, juiced

  • salt and ground black pepper to taste


  1. Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low and stir in rice. Cover the saucepan; simmer until rice is tender, about 20 minutes.

  2. Beat eggs and lemon juice together in a small bowl. Slowly add 1 ladle of hot soup, stirring constantly. Repeat with another ladle of soup, if necessary, to bring egg mixture up to the temperature of soup.

  3. Stir egg mixture into broth and rice. Reduce heat to low and cook until soup is hot, about 5 minutes. Season with salt and pepper.

Cook's Note:

For a thicker soup, add some flour or cornstarch while cooking.

Nutrition Facts (per serving)

158 Calories
5g Fat
25g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 158
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 6%
Cholesterol 140mg 47%
Sodium 554mg 24%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 8g
Vitamin C 42mg 208%
Calcium 78mg 6%
Iron 2mg 12%
Potassium 149mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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