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Ingredients
- 6 to 8 c. any meat stock
- 2 to 3 whole eggs or yolks only
- 1 to 2 lemons (juice only)
- 1 Tbsp. cornstarch or flour (optional)
Method
- Heat the stock.
- Beat the eggs well.
- Slowly add the lemon juice to the eggs, beating constantly (about 3 to 5 minutes). Slowly add 1 cup hot stock, mixing constantly.
- Pour into the pot of soup.
- Continue to stir the soup or gently shake the pot until the soup thickens slightly (about 3 minutes).