Lemon Egg Soup

1 review, 4 star(s). 100% would make again

Ready in 1h

Try this Lemon Egg Soup recipe, or contribute your own.


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

Original recipe makes 8



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,

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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 5y ago

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