Egg Lemon Soup

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
Directions

Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.

Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.

Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.


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    9 Reviews
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    Wonderful soup!!! This soup is so distinctive. The lemon flavor is BOLD, and that is what I love about it!!! My Greek Yaya (Grandma) made this when I was a kid, and love that I can now make it. I add a lot of black peper to mine, because that's what she did. The lemon and peper go so well together.
    This has been in my family for years. we are greek so alot of the time we add lamb. You boil it with the chicken broth.. adding chicken is also good.
    I've been making this soup for ten years after seeing them make it on Too Hot Tamales. It's the best soup to soothe a sore throat.
     

     
    I've played with the ratios and this combination seems to work best:
     
    2 qts. chicken broth
     
    1 cup orzo
     
    2 eggs
     
    juice from 1 large lemon
     

     
    This was nasty.
    My son asks for this all the time and loves it and eats all the leftovers. It is easy and yummy.
    The texture was slimey, and the flavor was dominated by lemon. Also, the took on a glue-like consistency after cooking for a few minutes with the ingredients combined.
    I cut this recipe in half because I was using a limited amount of leftover chicken. Also, substituted risotto for the suggested orzo.
     

     
    Ended up with a mixture that was too thick to call a soup, so I mashed up some potatoes and topped it off with this mixture and called it Chicken Ala King.
     

     
    It was excellent! Even if I had watered down this mixture to make it a soup again, it was really very good and exactly what I was craving when I looked up this recipe.
    I made this soup on a cold day for some friends and it was a hit! The only changes I made were to add some chicken and a couple other seasonings. But otherwise it turned out great!
    Thsi is a wonderful recipe, it's easy and very flavorful.
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