GREEK LEMON ORZO SOUP RECIPES RECIPES

Name: Greek Lemon and Orzo Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 8 cups chicken broth; 1 lemon peel (2-inch strip); 1 large lemon, juice of; 1 bay leaf; 1 pinch saffron; 1/2 cup orzo pasta; 2 large eggs, plus; 3 large egg yolks; 2 drops hot sauce; flat leaf parsley, chopped (a couple of generous handfuls); salt & freshly ground black pepper; pita chips, for serving (any flavor)

GREEK LEMON AND ORZO SOUP RECIPE - FOOD.COM

Greek Lemon and Orzo Soup Recipe - Food.com image

Make and share this Greek Lemon and Orzo Soup recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 cups chicken broth
1 lemon peel (2-inch strip)
1 large lemon, juice of
1 bay leaf
1 pinch saffron
1/2 cup orzo pasta
2 large eggs, plus
3 large egg yolks
2 drops hot sauce
flat leaf parsley, chopped (a couple of generous handfuls)
salt & freshly ground black pepper
pita chips, for serving (any flavor)

Steps:

In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
Stir in the orzo and boil for 5 minutes.
Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
Discard the lemon peel and a bay leaf.
In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
Whisk in ½ cup soup to temper the eggs, then whish the egg mixture into the soup.
Cook on low heat, whisking, for 5 minutes.
Stir in the parsley; season with salt and pepper. Serve with pita chips.

Nutrition Facts : Calories 235.7, FatContent 8.9, SaturatedFatContent 2.8, CholesterolContent 263.1, SodiumContent 1573.9, CarbohydrateContent 19.2, FiberContent 0.7, SugarContent 2.3, ProteinContent 17.6

GREEK LEMON AND ORZO SOUP | RACHAEL RAY IN SEASON

Greek Lemon and Orzo Soup | Rachael Ray In Season image

Provided by Rachael Ray Every Day

Total Time 5 minutes

Prep Time 5 minutes

Number Of Ingredients 10

Ingredients

64 ounces (8 cups) chicken broth
1 2 inch strip lemon peel and juice of 1 large lemon
1 bay leaf
Pinch saffron or saffron powder
½ cup orzo
2 large eggs plus 3 large yolks
2 drops hot sauce
Flat-leaf parsley, chopped (a couple of generous handfuls)
Salt and freshly ground pepper
Pita chips (any flavor), for serving

Steps:

In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil. Stir in the orzo and boil for 5 minutes. Cover, remove the pan from the heat and let the orzo steep for 5 minutes. Discard the lemon peel and bay leaf.
In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce. Whisk in 1/2 cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes. Stir in the parsley; season with salt and pepper. Serve with pita chips.

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