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      Orzo Lemon Soup Recipe

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      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

      1. 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.
      2. Simmer the broth:
        Pour in the chicken or vegetable broth and bring it to a gentle boil.
      3. 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.
      4. 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.
      5. 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.
      6. 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!
      Print Recipe Pin Recipe

      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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