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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!
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Ingredients Equipment Method

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

Method
 

  1. Sauté the aromatics:
  2. 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.
  3. Simmer the broth:
  4. Pour in the chicken or vegetable broth and bring it to a gentle boil.
  5. Cook the orzo:
  6. 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.
  7. Prepare the egg-lemon mixture:
  8. 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.
  9. Thicken the soup:
  10. Gradually pour the tempered egg mixture back into the pot while stirring constantly. The soup will thicken slightly and develop a creamy texture.
  11. Season and serve:
  12. Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with fresh dill or parsley if desired.