Lemon Soup Recipe - Allrecipes.com
Lemon Soup Recipe
  • READY IN 15 mins

Lemon Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change 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.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2007

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!

 
Most Helpful Critical Review
Apr 16, 2006

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.

 
Oct 29, 2008

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!!!

 
Apr 20, 2008

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!

 
Feb 24, 2010

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 energy to properly whip the whites but I do what I can by hand and have never had a problem with any frothiness. I highly suggest adding rosemary, it complements the soup perfectly. I also added one carrot, shredded which doesn't change the flavor much but gives the soup a wonderful, warm color.

 
Dec 21, 2008

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.

 
Dec 28, 2007

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 the most gone, and it had thinkened considerably and I really loved it that way. Perhaps then I could get my family to eat it that way. Thanks for a great flavored soup

 
Oct 08, 2012

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 then added a few Tbs of butter,another lemon, cooked shredded chicken, and fresh spinach that I just tore apart and cooked into the soup. If you don't like the froth then just let the soup sit on low for a while and a lot of the froth will go away, I liked it both ways. This soup can be as simple or as complicated as you wish. This will be a great addition to my recipe box! Thanks!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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