Lemon Soup

Lemon Soup

40
PHAMBABE 0

"Our family's holiday staple, lemon orzo soup. An easy four ingredient soup that can be whipped up in less than fifteen minutes."

Ingredients

15 m {{adjustedServings}} servings 124 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 920 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
  2. In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

40
  1. 44 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I love this lemon soup recipe. I've made it a few times, and never had Orzo pasta on hand. Instead, I substituted rice. (I've used brown rice and jasmine rice -- both are good.) If you're substi...

Great flavor!! I was in a pinch since my hubby was on his way home and NOTHING was even remotely close to being ready for dinner. I looked up this recipe and was very pleased with the results mi...

This was 'frothier' than I was expecting, and quite tart. I would make it again, but whip the egg whites less, and use less lemon juice.