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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