(from castro15’s recipe box)

Categories: Soup


  • 4 cups chicken broth
  • 1/4 cup uncooked orzo
  • Salt and pepper
  • 3 eggs
  • 3 tbsp. lemon juice


  1. In a large saucepan, bring the broth to a boil.

  2. Add the orzo and cook until tender but still al dente, about 7 minutes. Season with the salt and pepper and reduce heat to low; let simmer.

  3. In a medium bowl, whisk together the eggs and lemon juice until smooth.

  4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, whisking to combine.

  5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1-2 minutes. Add more salt and pepper, and serve.

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