(Why yes this is a crappy cell phone pic of soup. Trust that it tastes much better than this pic looks)

This sunny, yummy Greek soup is also super easy to make when you have next to nothing in the fridge. And it really does taste like a mouth full of sunshine and happy.

As usual- I took someone else’s recipe and adapted it.

6 eggs
8 cups of chicken stock ( I used chicken bullion and it worked fine, really)
1.5 cups white rice
Juice of 6 lemons (I had a bottle of lemon juice in my fridge- I prolly used about 1.5 cups cause we really like lemon flavor)
Dill

In soup pot, bring stock to boil
add rice
In a medium bowl, thoroughly mix eggs
to eggs add lemon juice slowly

turn soup down to low

Temper the egg mixture with hot broth so that eggs will not curdle when you add them to soup by adding small amounts of hot soup to eggs and mixing until the egg mix is warm in the bowl

Add eggs to soup. Cook for about 20 minutes or until rice is done, stirring regularly.

Garnish with dill