| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings. |
Ingredients
- 6 cups chicken stock (48 ounces)
- 1 cup orzo
- Salt and pepper
- 2 eggs, separated
- Juice of 2 lemons
- Chopped parsley, for garnish
Instructions
- In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.;
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 264 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 15 g |
| Cholesterol | 90 mg |
| Sodium | 982 mg |
Reviews
For myself this recipe doesn’t have enough lemon juice, but my son likes it this way. Otherwise I found it easy to make and tasty (I just added more lemon). Make sure to cook long enough after adding the egg mixture to fully blend the flavors.