Greek Lemon and Orzo Soup

READY IN: 30mins
Recipe by Sandi From CA

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

Top Review by Sydney Mike

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]

Ingredients Nutrition


  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.

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