Description
A refreshing lemony soup with orzo and chicken broth, perfect for any time of the year.
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
- This soup can be served hot or cold, making it a versatile dish.
- Feel free to add additional vegetables for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 12 grams
- Cholesterol: 150 mg