Greek Lemon and Orzo Soup

Total Time
30mins
Prep 15 mins
Cook 15 mins

Lemon...mmmm! Courtesy Everyday With Rachael Ray Dec/Jan 2007.

Ingredients Nutrition

Directions

  1. In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
  2. Stir in the orzo and boil for 5 minutes.
  3. Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
  4. Discard the lemon peel and a bay leaf.
  5. In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
  6. Whisk in ½ cup soup to temper the eggs, then whish the egg mixture into the soup.
  7. Cook on low heat, whisking, for 5 minutes.
  8. Stir in the parsley; season with salt and pepper. Serve with pita chips.

Reviews

(4)
Most Helpful

I'm a great believer in soups, & this one is no exception ~ IT'S GREAT! Definitely unusual for me, but GREAT! I enjoyed the lemon, especially, in this soup! Did almost double the amount of orzo, but used just the smallest amount of hot sauce! Certainly a keeper! [Made & reviewed while in Greece on Zaar's World Tour 4]

Sydney Mike June 14, 2008

Made for ZWT 4 very good next time I will double it since my family loved it. I will add more orzo as well. Super easy to make! Thank you.

Samantha in Ut June 07, 2008

I have made this several times and it is fabulous. I have increased the amount of lemon with good results and have added chicken to boost the protein.

stampernut February 28, 2008

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