Greek Egg and Rice Soup

Serves 4-6

Preparation time: 20 minutes

Cooking time: 15 minutes

Cost per recipe: Serves 4-6 for under R100

Ingredients:

• Olive oil, for cooking
• 2 onions, finely chopped
• Salt and pepper
• 3 L (12 cups) chicken stock
• 250 ml (1 cup) rice
• 4 eggs
• Juice of 1 lemon + extra slices
• Handful dill, chopped + extra

Method:

1. Heat a splash of oil in a medium saucepan on medium high and sauté the onions for about 8 minutes or until soft. Season with salt and pepper.
2. Add the stock and bring to a boil. Stir in the rice and cook for about 15 minutes or until the rice is just tender. Remove from the heat. Set aside for 5 minutes.
3. Beat the eggs until light and creamy. Slowly add 500 ml (2 cups) of the hot stock into the eggs while beating.
4. Slowly add the egg mixture back into the rice mixture while beating. Stir in the lemon juice, to taste and dill. Season with salt and pepper.
5. Serve immediately, garnished with extra lemon slices and dill.

Optional:

Shred 375 ml (1½ cups) left-over chicken and stir through the soup.