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Congregation Beth El 
   Newton, Massachusetts
The Sephardic
   Minyan of Newton at 
   Congregation Beth-El   
                       
   

    EGG-LEMON SOUP 

  • 6 cups rich chicken broth
  • cup uncooked rice or dry alphabet pasta
  • Salt to taste
  • 2 eggs
  • Juice of 1 lemon, or to taste
  1. In a medium saucepan bring the broth to a boil. Add the rice or alphabet pasta and simmer, uncovered, until the rice or noodles are tender. Add salt to taste.
  2. In a separate bowl, beat the eggs well; add the lemon juice and mix well. Add a little of the stock, beating constantly with a wire whisk. Slowly add the remainder of the soup, always stirring.
  3. Return the soup to the saucepan, bring to a boil, and remove from the heat immediately, Adjust seasoning and serve.

Note: At Passover the same soup is served with broken pieces of matzah or farfel replacing the rice.

 

 ENJOY! 

 

 

 

 

 

 

 

 

 

 

 

 

Source: The Jewish Holiday Kitchen by Joan Nathan
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