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Title: Lemon-Egg Soup
Categories: Soup Eggs
Yield: 1 Quarts

8cChicken broth
1cOrzo (rice-shaped pasta)
4lgEggs
1/3cFresh lemon juice
1/4tsPepper
1/3cSnipped fresh dill

Bring broth to a boil in a 3 qt saucepan. Add orzo and boil for 8 minutes 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, for 5 minutes. Don't let mixture come to a boil or eggs will curdle. Remove from heat and stir in dill.

Makes eight 1 c servings

Per serving: 150 calories, 8g protein, 17g charbohydrate, 5g fat, 106 mg cholesterol, 1034mg sodium

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