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Greek Lemon Soup

American.foodie's picture
Ingredients
  Canned chicken broth 29 Ounce (Two 14 1/2 Ounce Clear Ready To Serve Cans)
  Long-grain rice 1⁄4 Cup (4 tbs), uncooked (Orzo Or Regular)
  Eggs 2
  Lemon juice 2 Tablespoon
  Lemon slices 6 (Thin Ones, For Garnish)
Directions

In 2-quart microwave-safe casserole, combine broth and orzo.
Cover with lid; microwave on HIGH 8 minutes or until boiling.
Stir soup.
Reduce power to 50%.
Cover; micro wave 18 minutes or until orzo is tender, stirring once during cooking.
In small bowl, beat eggs with lemon juice.
Slowly beat 1/2 cup hot soup into egg mixture.
Return egg mixture to broth, stirring constantly until soup is slightly thickened.
Garnish with lemon slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Method: 
Boiled
Dish: 
Soup
Interest: 
Everyday

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