MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Greek Egg-Lemon Soup
  Categories: Diabetic, Soups/stews, Main dish, Rice, Crockpot
       Yield: 4 servings
  
       4    Chicken bouillion cubes;          1/4 ts Mixed herb seasoning;
       4 c  Boiling water                            Dash of coarsely ground
       2 tb Rice; raw                                -pepper
       2 md Eggs; beaten                             Parsely sprigs
       2 tb Lemon juice, fresh             
  
   Dissolve bouillon cubes in boiling water; add rice slowly so as not
   to stop the boiling.  Cover, reduce heat to low, and let simmer
   gently for 15 minutes or until rice is tender but firm.  Combine eggs
   and lemon juice. Slowly pour half of hot mixture into egg mixture,
   stirring quickly. Return to remaining soup, and cook over very low
   heat 3-4 minutes, stirring constantly, until mixture is smooth and
   coats the spoon. (Avoid boiling or high heat to prevent curdling.)
   Stir in herb seasoning immediately. Food exchanges per serving; 1/2
   STARCH EXCHANGE + 1/2 MEDIUM-FAT EXCHANGE CHO: 6g; PRO: 4g; FAT: 3g;
   CAL: 69; Low-sodium diets; Substitute 4 cups unslated chichen broth
   for bouillion cubes and water.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,
   D.R.,M.S. and Katharine Middleton
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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