Lemon Egg Soup

8 servings

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Lemon Egg Soup Ingredients

8 c Nonfat Veg Chicken Broth;	1/3 c Fresh Lemon Juice
1 c Orzo	1/4 ts Pepper
4 lg Eggs	1/3 c Snipped Fresh Dill

Instructions for Lemon Egg Soup

orzo is rice shaped pasta Planning Tip: The soup can be made up to 3 days ahead. Prep Time: 5 min Cook: 23 min Bring broth to a boil in a 3 qt saucepan. Add orzo and boil 8 min or until tender. Remove from heat. Whisk eggs, lemon juice and pepper in a small bowl until well blended, then whisk in 1 C hot broth. Place saucepan over low heat and, stirring constantly, add egg mixture. Cook over low heat, still stirring, 5 min. Dont let mixture come to a boil or eggs will curdle. Remove from heat and stir in dill. Makes eight 1 C servings. This was very good. At first I was afraid that it had too strong of a lemon flavor but after the first mouthful it was fine. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 88.6 Total Fat 2.4g Sat Fat 0.7g Carb 10.7g Fib 0.8g Pro 22.5g Sod 312mg CFF 14% Recipe by: Womans Day, Mar 1997 Posted to EAT-LF Digest by Reggie Dwork on Oct 26, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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