Lemon Orzo Soup

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 2 servings
Calories: 391kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion diced small
  • 1/4 cup Celery diced small
  • 1/4 cup Carrots peeled and diced small
  • 3 cloves Garlic minced
  • 1/4 tsp Dried oregano
  • 2 oz Ground Italian sausage
  • 4 cups Chicken broth
  • 2 tbsp Lemon juice freshly squeezed, use more as needed
  • 1/4 cup Orzo pasta
  • 2 Eggs beaten
  • 2 tbsp Fresh parsley chopped, plus more for garnish
  • 2 slices Lemon garnish
  • 6 Crackers
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Instructions

  • Heat a pot over medium heat. Once hot, add the oil. Saute the onion, celery, carrot, garlic, and oregano until the celery starts to soften. Crumble in the sausage and brown while breaking it up into smaller pieces until it is no longer pink. Season with salt and pepper.
  • Stir in the broth, lemon juice, and orzo. Cover with a lid and bring to a simmer until the orzo is cooked tender. Refer to the instructions on the package for cooking time.
  • Once the orzo is tender, take a ladle full of broth from the pot and stir it into the beaten egg until fully incorporated. Repeat this 1 more time to temper the egg so it does not curdle when added to the soup.
  • Stir the egg into the simmering soup, it will thicken up to a creamy consistency. (Add broth if the soup becomes too thick). Add more lemon if needed so there is a lemony flavor but not overpowering. Adjust the seasoning with salt and pepper to taste. Remove from the heat and stir in the parsley.
  • Garnish with lemon slices and parsley. Serve with crackers.

Nutrition

Calories: 391kcal | Carbohydrates: 29g | Protein: 17g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 2119mg | Potassium: 437mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3321IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 3mg

Lemon Orzo Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 2 servings
Calories 391 kcal

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion diced small
  • 1/4 cup Celery diced small
  • 1/4 cup Carrots peeled and diced small
  • 3 cloves Garlic minced
  • 1/4 tsp Dried oregano
  • 2 oz Ground Italian sausage
  • 4 cups Chicken broth
  • 2 tbsp Lemon juice freshly squeezed, use more as needed
  • 1/4 cup Orzo pasta
  • 2 Eggs beaten
  • 2 tbsp Fresh parsley chopped, plus more for garnish
  • 2 slices Lemon garnish
  • 6 Crackers

Instructions
 

  • Heat a pot over medium heat. Once hot, add the oil. Saute the onion, celery, carrot, garlic, and oregano until the celery starts to soften. Crumble in the sausage and brown while breaking it up into smaller pieces until it is no longer pink. Season with salt and pepper.
  • Stir in the broth, lemon juice, and orzo. Cover with a lid and bring to a simmer until the orzo is cooked tender. Refer to the instructions on the package for cooking time.
  • Once the orzo is tender, take a ladle full of broth from the pot and stir it into the beaten egg until fully incorporated. Repeat this 1 more time to temper the egg so it does not curdle when added to the soup.
  • Stir the egg into the simmering soup, it will thicken up to a creamy consistency. (Add broth if the soup becomes too thick). Add more lemon if needed so there is a lemony flavor but not overpowering. Adjust the seasoning with salt and pepper to taste. Remove from the heat and stir in the parsley.
  • Garnish with lemon slices and parsley. Serve with crackers.

Nutrition

Calories: 391kcalCarbohydrates: 29gProtein: 17gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 195mgSodium: 2119mgPotassium: 437mgFiber: 2gSugar: 5gVitamin A: 3321IUVitamin C: 19mgCalcium: 99mgIron: 3mg
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