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Title: Lemon-Egg Soup
Categories: Soup Eggs
Yield: 1 Quarts
| 8 | c | Chicken broth |
| 1 | c | Orzo (rice-shaped pasta) |
| 4 | lg | Eggs |
| 1/3 | c | Fresh lemon juice |
| 1/4 | ts | Pepper |
| 1/3 | c | Snipped 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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