Orzo lemon soup, also known as avgolemono soup in Greek cuisine, is a creamy, tangy delight. This comforting dish features tender orzo pasta, a rich broth, and the vibrant flavor of fresh lemon. It’s easy to make and ideal for a light yet satisfying meal.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 3/4 cup orzo pasta
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Fresh dill or parsley, chopped (optional, for garnish)
Equipment
- Large pot
- Whisk
- Ladle
- Mixing bowl
Instructions
- Sauté the aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, until softened. Add the minced garlic and cook for 1 minute until fragrant. - Simmer the broth:
Pour in the chicken or vegetable broth and bring it to a gentle boil. - Cook the orzo:
Stir in the orzo pasta and cook according to package instructions, typically 8–10 minutes, until tender. Lower the heat to a gentle simmer once the orzo is cooked. - Prepare the egg-lemon mixture:
In a medium bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs. This prevents the eggs from scrambling when added to the soup. - Thicken the soup:
Gradually pour the tempered egg mixture back into the pot while stirring constantly. The soup will thicken slightly and develop a creamy texture. - Season and serve:
Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh dill or parsley if desired.
Tips
- Make it hearty: Add cooked shredded chicken or chickpeas for extra protein.
- Use fresh lemons: Freshly squeezed lemon juice gives the soup its bright, authentic flavor.
- Stir constantly: Stirring while adding the egg mixture ensures a smooth, creamy soup.
This orzo lemon soup is the perfect blend of creamy and zesty, offering a comforting yet refreshing meal. Whether served as a starter or a main dish, its light flavors and satisfying texture make it a family favorite. Enjoy a bowl of this delightful soup any time of the year!
Orzo Lemon Soup Recipe
Bright and comforting, this orzo lemon soup is a creamy, zesty dish packed with orzo pasta, fresh lemon, and a hint of herbs. Perfect for any season!
Equipment
- Large pot
- Whisk
- Ladle
- Mixing bowl
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 6 cups chicken or vegetable broth
- 3/4 cup orzo pasta
- 3 large eggs
- 1/4 cup fresh lemon juice about 2 lemons
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- Fresh dill or parsley chopped (optional, for garnish)
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, until softened. Add the minced garlic and cook for 1 minute until fragrant.
- Simmer the broth:
- Pour in the chicken or vegetable broth and bring it to a gentle boil.
- Cook the orzo:
- Stir in the orzo pasta and cook according to package instructions, typically 8–10 minutes, until tender. Lower the heat to a gentle simmer once the orzo is cooked.
- Prepare the egg-lemon mixture:
- In a medium bowl, whisk together the eggs and lemon juice until well combined. Slowly ladle about 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs. This prevents the eggs from scrambling when added to the soup.
- Thicken the soup:
- Gradually pour the tempered egg mixture back into the pot while stirring constantly. The soup will thicken slightly and develop a creamy texture.
- Season and serve:
- Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh dill or parsley if desired.
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