You are here

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

Rate It

Your rating: None
3.930555
Average: 3.9 (18 votes)