Soup

Greek Egg Lemon Soup is for Soup.

Greek Egg Lemon Soup takes 15 minutes to prepare.

Greek Egg Lemon Soup takes 15 minutes to cook.

Greek Egg Lemon Soup makes 6 servings.

The ingredients for Greek Egg Lemon Soup are:

2 large eggs (let eggs come to room temp)
3 cans College Inn organic chicken broth
1/2 cup uncooked orzo
1 or 2 lemon juiced (to taste)
salt
pepper

Here is how you make Greek Egg Lemon Soup:

Bring Chicken Broth to boil (in the mean time, let eggs come to room temperature). Add orzo to pot and cook to al dente. When pasta is cooked, turn down heat to low. Wisk eggs in a separate small bowl, and slowly drizzle hot chicken broth into egg mixture, wisking constantly. Keep adding hot broth to egg mixture until bowl is almost full. Then take egg mixture and pour very slowly back into pot of remaining hot chicken broth/pasta, wisking constantly. Raise heat to medium low to heat soup and keep wisking. At this point you can add, salt, pepper and fresh lemon juice to taste. This recipe makes approximately 6 1 cup servings. Enjoy. Total calaories 94.8; 2.9 gram fat; 11.2 carbs; 951.1 mg sodium and .5 gram fiberNumber of Servings: 6Recipe submitted by SparkPeople user DEMETRIAH.

The nutritional information for Greek Egg Lemon Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 94.8

• Total Fat: 2.9 g
• Cholesterol: 70.8 mg
• Sodium: 951.1 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 0.5 g
• Protein: 4.9 g

The dietary needs meet for Greek Egg Lemon Soup is Low Fat