Greek Pork and Lemon Soup

Ingredients

• 1 pound pork loin
• 6 cups chicken broth
• 2 medium carrot
• 2 stalks celery
• 1 cup brown rice
• 2 large lemon
• 3 large egg whites
• 1 tablespoon olive oil
• 3 tablespoons dill
• 2 cloves garlic
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. 1Trim any excess fat from the pork loin and cut into 1-inch cubes.
2. 2In a large pot, heat the olive oil over medium heat. Add the pork cubes and sear until browned on all sides.
3. 3Add the minced garlic, chopped carrots, and celery to the pot. Sauté for 5 minutes until the vegetables start to soften.
4. 4Pour in the chicken broth and bring to a boil. Reduce heat to a simmer.
5. 5Rinse the brown rice under cold water and add it to the pot. Cover and simmer for 30 minutes, or until the rice is tender.
6. 6In a bowl, whisk the egg whites and juice from the lemons until frothy.
7. 7Take a cup of the hot broth from the pot and slowly whisk it into the egg-lemon mixture to temper.
8. 8Slowly stir the egg-lemon mixture back into the pot. Keep the soup on a low simmer and stir for 3 minutes to thicken.
9. 9Season the soup with sea salt and black pepper to taste.
10. 10Remove from heat and stir in the fresh dill.
11. 11Serve hot with additional lemon slices and a sprinkle of fresh dill on top.