Greek Lemon And Orzo Soup Recipe

Name: Greek Lemon And Orzo Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken broth; 1 lemon peel (2-inch strip); 1 large lemon, juice of; 1 bay leaf; 1 pinch saffron; 1/2 cup orzo pasta; 2 large eggs, plus; 3 large egg yolks; 2 drops hot sauce; flat leaf parsley, chopped (a couple of generous handfuls); salt & freshly ground black pepper; pita chips, for serving (any flavor)

Servings: persons

8 cups chicken broth
1 lemon peel (2-inch strip)
1 large lemon, juice of
1 bay leaf
1 pinch saffron
1/2 cup orzo pasta
2 large eggs, plus
3 large egg yolks
2 drops hot sauce
flat leaf parsley, chopped (a couple of generous handfuls)
salt & freshly ground black pepper
pita chips, for serving (any flavor)

1
In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
2
Stir in the orzo and boil for 5 minutes.
3
Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
4
Discard the lemon peel and a bay leaf.
5
In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
6
Whisk in 1/2 cup soup to temper the eggs, then whish the egg mixture into the soup.
7
Cook on low heat, whisking, for 5 minutes.
8
Stir in the parsley; season with salt and pepper. Serve with pita chips.

1097

kcal

Calories

Fat

Carbs

169

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups chicken broth, 1 lemon peel (2-inch strip), 1 large lemon, juice of, 1 bay leaf, and more.

Yes, Greek Lemon And Orzo Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Lemon And Orzo Soup

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