Lemon egg soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Nonfat Veg Chicken Broth; Low Sod, Or Nonfat Chicken Broth |
| 1 | cup | Orzo |
| 4 | larges | Eggs |
| ⅓ | cup | Fresh Lemon Juice |
| ¼ | teaspoon | Pepper |
| ⅓ | cup | Snipped Fresh Dill |
Directions
orzo is rice shaped pasta
Planning Tip: The soup can be made up to 3 days ahead.
Prep Time: 5 min Cook: 23 min
Bring broth to a boil in a 3 qt saucepan. Add orzo and boil 8 min or until tender. Remove from heat.
Whisk eggs, lemon juice and pepper in a small bowl until well blended, then whisk in 1 C hot broth.
Place saucepan over low heat and, stirring constantly, add egg mixture.
Cook over low heat, still stirring, 5 min. Don't let mixture come to a boil or eggs will curdle. Remove from heat and stir in dill.
Makes eight 1 C servings.
This was very good. At first I was afraid that it had too strong of a lemon flavor but after the first mouthful it was fine.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 88⅗ Total Fat 2.4g Sat Fat 0.7g Carb 10.7g Fib 0.8g Pro 22.5g Sod 312mg CFF 14%
Recipe by: Woman's Day, Mar 1997 Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Oct 26, 1999, converted by MM_Buster v2.0l.