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Lemon and Egg Soup Recipe

Lemon and Egg Soup

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

Showing 11-18 of 18

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  • on November 07, 2007

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    I couldn't find saffron at my grocery store, but I did find saffron rice. After steeping the stock, bay leaf, and lemon peel as directed, I removed the bay leaf and peel and added the saffron rice (about 2 cups. I put the lid back on and let the rice soak until it softenen. Then I finished the recipe as directed. It turned out to be a hearty one-pot rice dish with delicious flavor that everyone loved!

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  • on November 02, 2007

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    I'am Greek and we were brought up with lemon-egg soup. We never used saffron. You can use cans of chicken broth and less eggs. We always added noodles to ours and it was yummy! A dash of pepper will also bring good results. Terry from Pompano Beach

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  • on August 07, 2007

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    Great depth of flavor. Keeps very well. Simple, simple, simple to make.

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  • on July 12, 2007

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    This is a very nice comforting soup--perfect for being sickly or under the weather. Also, a nice start to a meal. My recovering daughter enjoyed it very much.

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  • on July 03, 2007

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    Too eggy even though I cut the eggs down to 2.

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  • on June 30, 2007

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    This was just awful! We ended up pouring it down the drain.

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  • on June 22, 2007

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    Maybe I did something wrong, but this soup was tasteless and had a very odd texture. Will not be making again.

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  • on June 22, 2007

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    I love Greek food and this is a perfect Greek soup, especailly if I do not feel like going out for it. It is quick and easy and you can easily find all of the ingredients right at your local grocery store. The taste is great and I love it, I make it all the time!!!

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