Lemon Egg Soup
Try this Lemon Egg Soup recipe, or contribute your own. "Pasta" and "Low-fat" are two of the tags cooks chose for Lemon Egg Soup.
"This soup has a very interesting flavor. I especially like the dill and the orzo. It was a bit thin but still tasty. However, If you are wanting traditional Greek lemon egg and rice soup, this may not be what you are looking for. "- TexJones
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Lemon Egg Soup Preparation
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
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