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READY IN 15 mins

Lemon Soup

Read Reviews (36)

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

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Types of Salt

Original recipe makes 8 servings Change Servings

1 (48 fluid ounce) can chicken broth
2 egg yolks
2 egg whites

1 lemon, juiced
salt and pepper to taste
1 cup uncooked orzo pasta

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Directions

Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
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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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!

—MAGGIE986

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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.

—Griffin

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39 Ratings

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!!!

—gpearl

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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!

—Carly

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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.

—Amy

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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.

—dael

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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

—Masterofnone

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Jan 21, 2007

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 my regular rotation! the lemon was not too strong and just perfect to make it feel like a nice refreshing light soup...not to mention this soup was incredibly easy to put together.

—linus

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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.

Nutritional Information

Lemon Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 124
Calories from Fat: 17

% Daily Value *
Total Fat 1.9g 3 %
Saturated Fat 0.5g 3 %
Cholesterol 56mg 19 %
Sodium 920mg 37 %
** Potassium 74mg 2 %
Total Carbohydrates 21.2g 7 %
Dietary Fiber 1.4g 6 %
Protein 6g 12 %
** Sugars 2g
Vitamin A 1 %
Vitamin C 17 %
Calcium 2 %
Iron 10 %
** Thiamin 1 %
** Niacin 13 %
** Vitamin B6 2 %
** Magnesium 6 %
** Folate 34 %

* 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.