prep time: tbd
cook time: 15 - 20 minutes
5 cups chicken stock
1/2 cup white rice
4 cups escarole - coarsely chopped
3 large eggs
2 - 3 tablespoons fresh lemon juice - as needed
1/2 teaspoon finely grated lemon zest
1. in a medium pot, bring stock to a simmer. add rice and simmer gently until tender, 15 - 20 minutes. stir in escarole for the last 5 minutes.
2. in a medium bowl, whisk together the eggs and 2 tablespoons lemon. whisking constantly, slowly ladle 1 cup hot broth into the egg mixture. pour mixture into the pot of hot stock. cook gently until soup begins to thicken, 2 - 3 minutes. season with lemon zest, salt, pepper and more lemon juice, if desired.