Directions:
- Bring broth to boil in a large saucepan over high heat.
- Add rice, lemon zest, cardamom, bay leaves, and salt.
- Reduce heat to medium and simmer until rice is tender, 16 to 20 minutes.
- Remove and discard bay leaves, cardamom, and lemon zest.
- Return broth to a boil over high heat, then reduce heat to low.
- Whisk whole eggs, yolks, and lemon juice together in a medium bowl until combined.
- Ladle about 2 cups of the hot broth and slowly whisk it into the eggs to temper, then slowly whisk the egg mixture back into the soup.
- Continue to cook the soup over low heat, stirring constantly, until slightly thickened, 4 to 5 minutes.
- Do not let the soup simmer or boil.
- Divide the soup among serving bowls, sprinkle with scallion and/or mint, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.43 Kcal (337 kJ) | ||
| Calories from fat | 44.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.9g | 8% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 545.57mg | 23% | |
| Potassium | 285.84mg | 6% | |
| Total Carbs | 3.9g | 1% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 8.09g | 16% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 33.8mg | 188% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 28.6 Kcal (120 kJ) | ||
| Calories from fat | 15.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.74g | 8% | |
|---|---|---|---|
| Cholesterol | 33.07mg | 31% | |
| Sodium | 194.02mg | 23% | |
| Potassium | 101.65mg | 6% | |
| Total Carbs | 1.39g | 1% | |
| Sugars | 0.09g | 1% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 2.88g | 16% | |
| Vitamin C | 1.8mg | 8% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 12mg | 188% | |
| Calcium | 13.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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