Greek Penicillin. This soup is the Greek equivalent of Jewish Chicken Soup: the cure-all for whatever ails you. Greek Yia Yia’s everywhere make this for their children and grandchildren- and it’s still what our family asks for when they need a bit of comfort. It’s a simple but soul-satisfiying egg and lemon soup.
- 6 cups chicken broth (good canned or made from scratch)
- ⅓ cup white rice
- 3 eggs
- Juice of one lemon (about ¼ cup)
- Salt and pepper to taste
- Heat chicken broth in a large pot until just boiling. Add the rice and reduce heat to a simmer. Cover the pan and cook until rice is just tender, stirring occasionally. Remove the pot from heat.
- In a medium bowl, beat eggs with a whisk until pale and fluffy. Whisk in lemon juice.
- Slowly ladle a small amount of hot broth into the egg mixture, whisking constantly. Repeat with another ladle of hot broth, and then slowly pour the egg mixture into the pot of broth (which is still off the heat), whisking briskly the entire time. This process tempers the egg so that it heats slowly and doesn't scramble or curdle. Season to taste with salt and pepper.
- This soup is definitely best right after it's made. If you need to let it sit for a bit, re-heat slowly over a low heat, whisking frequently and adding a bit of chicken broth if it becomes too thick.