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."
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Ingredients

15 m servings 124 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

40
  1. 44 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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.

Love this recipe! Its a family favorite that Ive made for years. Just a tip, to add some more flavor I garnish with fresh chopped parsley and love the little burst of flavor it gives!

I have made this multiple times but I don't think it really qualifies as 'soup', especially when I ate the leftovers which had dried out enough to just be a delicious pasta. I've never had the ...

Good recipe. I didn't whip the eggs at all, or separate the whites. It worked fine! I recommend letting the soup sit for a bit before serving so that the orzo can fully puff up.

I really want to give this 5 stars for the taste. I gave it 4 because my entire family was put off by the frothy texture. I put that aside and ate 3 bowls. The second day the froth was for th...

I gave this 5 stars because it's a great start. I made this and when I tested it, I liked it but I thought I could add to it. I started with adding cooked rice as some other reviewers did. I the...

i will have to admit, i wasn't sure about this recipe, but i was so curious to try it out. well, i was a bit suprised....i absolutely love it! i will definitely make this again and will be in m...