Greek Egg-Lemon Soup For The Microwave

1. Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.

2. Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.

3. Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.

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Nutrient	Quantity
Total fats	19.713 g
Protein	50.6324 g
Carbohydrates	10.8575 g
Energy	432.3608 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2262 g
Water	949.0337 g
Aspartic acid	0.6023 g
Calcium, Ca	153.1043 mg
Lutein + zeaxanthin	372.4458 g
Fiber, total dietary	1.0773 g
Fatty acids, total saturated 22:0	0.0129 g
Carotene, beta	30.0525 g
Niacin	22.701 mg
Vitamin A, RAE	146.5122 g
Arginine	0.4031 g
Riboflavin	0.6896 mg
Tocopherol, beta	0.017 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total saturated 20:1	0.13 g
Glutamic acid	0.7393 g
Sodium, Na	6287.0963 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9174 g
Total lipid (fat)	19.713 g
Manganese, Mn	2.4034 mg
Fructose	0.0238 g
Proline	0.2457 g
Fatty acids, total saturated 16:0	4.6885 g
Fatty acids, total saturated 8:0	0.0031 g
Sucrose	0.0238 g
Choline, total	373.8452 mg
Sugars, total	3.8288 g
Serine	0.4757 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	1.4319 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	0.4066 mg
Selenium, Se	42.2417 g
Ash	19.3834 g
Vitamin D	74.12 IU
Fatty acids, total saturated 18:1 undifferentiated	7.5758 g
Pantothenic acid	1.473 mg
Phenylalanine	0.264 g
Copper, Cu	1.0851 mg
Betaine	0.306 mg
Thiamin	0.1313 mg
Retinol	126.14 g
Methionine	0.1375 g
Iron, Fe	7.8865 mg
Carbohydrate, by difference	10.8575 g
Phosphorus, P	746.9387 mg
Folate, total	107.4058 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.4522 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Alanine	0.3174 g
Cholesterol	378.98 mg
Valine	0.3545 g
Fatty acids, total saturated 18:2 undifferentiated	3.236 g
Glycine	0.1965 g
Carotene, alpha	12.9642 g
Glucose (dextrose)	0.0612 g
Fatty acids, total saturated 14:0	0.1374 g
Zinc, Zn	2.8777 mg
Isoleucine	0.3205 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	0.0031 g
Fatty acids, total polyunsaturated	3.7551 g
Fatty acids, total saturated 14:1	0.0082 g
Leucine	0.5236 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	829.7797 IU
Folate, DFE	107.4058 g
Tryptophan	0.07 g
Vitamin C, total ascorbic acid	2.3408 mg
Phytosterols	2.624 mg
Galactose	0.0238 g
Fatty acids, total saturated 20:0	0.0109 g
Lactose	0.0238 g
Tyrosine	0.2497 g
Vitamin B-12	2.679 g
Vitamin K (phylloquinone)	0.238 g
Fatty acids, total saturated	6.4243 g
Histidine	0.1542 g
Fatty acids, total monounsaturated	8.7357 g
Threonine	0.2597 g
Folate, food	107.4058 g
Fatty acids, total polyunsaturated 17:0	0.0173 g
Vitamin D (D2 + D3)	1.836 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	12.1033 g
Vitamin D3 (cholecalciferol)	1.836 g
Vitamin E (alpha-tocopherol)	0.9846 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	41.4773 mg
Lysine	0.4413 g
Potassium, K	1818.323 mg
Cystine	0.0968 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1	1.2808	0.4116	0.0132
Egg yolk	2	109.48	1.2206	9.0236
mint	2 tablespoons	9.12	1.6653	0.193
salt black pepper	0	0	0	0
chicken broth	4 cups	312.48	7.56	10.4832
grain rice	0.5 cup	0	0	0