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Add a photoServings: 4
Ingredients
- 8 c. chicken stock
- 3/4 c. orzo pasta, or possibly, rice coarse salt, and freshly cracked black pepper
- 2 x egg
- 1 x juice of one lemon
Directions
- In a medium pot, bring broth to a boil.
- Add in the orzo pasta and simmer, uncovered, till pasta is cooked, about 10 min.
- In a medium bowl, whisk together Large eggs and lemon juice till frothy.
- Take a ladleful of the warm broth from pot into a measuring c. and add in slowly to the egg mix while whisking vigorously.
- Pour this mix back into warm soup.
- Remove immediately from heat and don't boil.
- Adjust seasoning and serve immediately.
- This is one of my favourite soups. It's easy to make and delicious. Only high-quality chicken stock will do here. If desired, substitute rice for the orzo pasta.
- Yield is 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 539g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 30 | 13% |
| Total Fat 3.33g | 4% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 781mg | 33% |
| Potassium 507mg | 14% |
| Total Carbs 35.19g | 9% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.35g | 1% |
| Protein 13.28g | 21% |
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