Dill-icious Zucchini Potato Soup Recipe

Bring broth to a boil in a saucepan; add zucchini potato and onion. Reduce heat to medium-low cover the saucepan and simmer until vegetables are tender about 15 minutes.

Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook stirring constantly for 1 minute. Remove saucepan from heat stir dill into the soup and season with salt and pepper.