Guest guest Posted June 21, 2002 Report Share Posted June 21, 2002 * Exported from MasterCook * Egg-Lemon Soup Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 39 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 29 ounces canned vegetable broth 1 cup water 1/4 teaspoon ground white pepper 3/4 cup orzo -- (5 ounces) 2 large eggs 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh dill or parsley -- (optional) Makes 4 servings Eggs act as a thickener for this traditional Greek soup and are cooked as they are stirred slowly into the soup just before serving. Combine the broth, water, and pepper in a large saucepan; cover and bring to a boil over high heat. Stir in the orzo; simmer, uncovered, until orzo is tender, 12 to 14 minutes. Just before the orzo is done, beat together the eggs and lemon juice in a small bowl. After orzo is cooked, turn off the heat, and pour the egg mixture very slowly in a stream into the soup while stirring constantly. Ladle into bowls; top with dill or parsley, if desired. Per Serving: 134 Calories; 7g Protein; 4g Fat; 20g Carbohydrates; 106mg Cholesterol; 470mg Sodium; 1g Fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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