Lemon Egg Drop Soup

Total Time:
18 min
Prep:
10 min
Cook:
8 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 8 cups chicken broth
  • 4 large eggs
  • 2 lemons, juiced
  • 1/4 teaspoon lemon pepper
  • 1 tablespoon lemon zest
  • Grated Parmesan
Directions
  • Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)

  • Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.


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