Greek Lemon And Orzo Soup Recipe

Cooking Directions

• STEP 1.In a large pot, bring the chicken broth to a boil.
• STEP 2.Add the orzo pasta and cook until tender, about 8-10 minutes.
• STEP 3.In a separate bowl, whisk together the eggs and lemon juice until well combined.
• STEP 4.Slowly pour the egg mixture into the pot, stirring constantly.
• STEP 5.Continue to cook for another 2-3 minutes, until the soup thickens slightly.
• STEP 6.Season with salt and pepper to taste.
• STEP 7.Serve hot or cold, garnished with fresh parsley.

Cooking Tips

• Be sure to whisk the eggs and lemon juice together well before adding them to the soup to prevent curdling.
• If you prefer a thicker soup, you can add more orzo pasta.
• For a heartier version, you can add cooked chicken or vegetables to the soup.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop over medium heat until warmed through.
• This soup can also be served cold as a refreshing summer dish.