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Greek Lemon Soup

Microwaverina's picture
Ingredients
  Canned ready to serve chicken broth 29 Ounce (2 Cans, 14 1/2 Ounce Each, Swanson Clear)
  Orzo/Regular long-grain rice 1⁄4 Cup (4 tbs) (Uncooked)
  Eggs 2
  Lemon juice 2 Tablespoon
  Thin lemon slices 4
Directions

1. In 2-quart microwave-safe casserole, combine broth and orzo. Cover with lid; microwave on high 8 minutes or until boiling. Stir soup.
2. Reduce power to 50%. Cover; microwave 18 minutes or until orzo is tender, stirring once during cooking.
3. 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
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Lemon
Interest: 
Healthy

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3.930555
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 374 Calories from Fat 99

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 3.1 g15.5%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 2207.1 mg92%

Total Carbohydrates 46 g15.2%

Dietary Fiber 2.7 g10.9%

Sugars 6.9 g

Protein 23 g45.3%

Vitamin A 10% Vitamin C 46.1%

Calcium 6.6% Iron 15.8%

*Based on a 2000 Calorie diet

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Greek Lemon Soup Recipe