Lemon Egg-Drop Soup

4 cups chicken broth
2 eggs
2 tablespoons lemon juice
1 teaspoon minced garlic
2 tablespoons finely chopped fresh parsley
Salt and freshly ground pepper

1.  Bring the chicken broth to a simmer over medium heat. Whisk the eggs until frothy and slowly whisk in the lemon juice and minced garlic. Slowly pour the egg mixture through a fork into the simmering broth.Do not allow the mixture to boil.

2.  Add the parsley and season to taste with salt and freshly ground pepper. Serve immediately in small bowls.

Makes 4 servings

 Arlene Vrlec