Greek Lemon Rice Soup, Avgolemono | Foodtalk

Ingredients

• 80 g risotto rice / about 1/2 cup rice
• 1000 ml water / about 4.23 cups water
• ½ onion
• 2 carrots
• 100 g broccoli / about 3.5 cups broccoli
• 1 large egg
• 1 lemon
• 1 tsp salt
• 3 tsp vegeta - vegetable stock powder/seasoning
• 3 tbsp olive oil
• 1 tsp dried parsley