Lemon Soup

Lemon Soup

39 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
PHAMBABE
Recipe by  PHAMBABE

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (39)

Rate This Recipe
MAGGIE986
22

MAGGIE986

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 substituting rice, I recommend cooking it first since it takes a while. Then, heat your broth, add the rice, and then add the lemon/egg mixture. Other substitutions: I've used veggie broth and "no chicken" broth to make this a vegetarian recipe. I also really like lemon, so I add the juice of 2 lemons instead of one. This is a relatively uncommon soup, but if you like lemon, I highly recommend trying it out!

gpearl
16

gpearl

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 minus the foamy texture. I substituted lemon juice for the fresh lemon and it was still great. I took it off of the stove about 2 minutes after the egg/lemon mixture was added. Rather than serving it immediately as the directions state I let it sit for about 10 minutes and stirred it a couple of times. That decreased the foamy texture so that the rich flavor came through without all of the "fluff". I also added soy chicken strips which I cooked first then added into the soup. My husband LOVED it and is taking the leftovers to work for lunch. I will definitely make this again, even if I'm not in a rush!!!

Griffin
12

Griffin

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.

More Reviews

Similar Recipes

Lentil Soup with Lemon
(319)

Lentil Soup with Lemon

Greek Lemon Chicken Soup
(314)

Greek Lemon Chicken Soup

Lemon Chicken Soup II
(63)

Lemon Chicken Soup II

Lemon Chicken Soup I
(43)

Lemon Chicken Soup I

Lemon Artichoke Soup
(20)

Lemon Artichoke Soup

Lebanese Lemon Lentil Soup
(17)

Lebanese Lemon Lentil Soup

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lentil Soup with Lemon

>

next recipe:

Greek Lemon Chicken Soup