Description
A refreshingly light and creamy Greek soup made with broth, eggs, and lemon juice, perfect for a quick and nutritious meal.
Ingredients
Scale
- 4 cups chicken broth
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1/2 cup cooked rice or orzo
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring the chicken broth to a simmer in a pot, allowing its rich aroma to fill the kitchen.
- Whisk together the eggs and lemon juice in a bowl until well combined, creating a thick, frothy mixture.
- Gradually add a ladle of hot broth to the egg mixture while whisking to temper the eggs. Continue to add more broth until you’ve added about 2 cups.
- Stir the tempered egg mixture back into the pot with the broth, creating a silky texture.
- Add the cooked rice or orzo, and heat gently without boiling to ensure the grains do not become mushy.
- Season with salt and pepper to taste, adjusting to your preference for seasoning.
- Serve hot, garnished with fresh parsley if desired.
Notes
Tempering the eggs correctly is essential to avoid curdling. Using fresh lemon juice enhances the brightness of the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 200mg