Description
A comforting and refreshing lemon orzo soup perfect for any occasion.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 3 large eggs
- Juice of 2 lemons
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Stir in the orzo pasta and cook until it is al dente, about 8-10 minutes, following package instructions.
- In a medium bowl, whisk together the eggs until frothy. Gradually add the lemon juice and olive oil, whisking until combined.
- To prevent the eggs from curdling, slowly ladle about 1 cup of hot broth into the egg mixture, whisking constantly.
- Slowly pour the tempered egg mixture back into the pot with the remaining broth, whisking as you do to incorporate it smoothly.
- Add salt and pepper to taste. Cook on low heat for an additional 3-5 minutes, stirring gently until heated through. Do not let it boil.
- Remove from heat and garnish with fresh dill or parsley if desired. Ladle the soup into bowls.
Notes
- Adjust the amount of lemon juice based on your preference for tartness.
- This soup can be made ahead of time and heated before serving, but it’s best fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 1
- Sodium: 800
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 150