Title: Lemon Egg Soup
Categories: Low fat, Pasta, Soups/stews, Eat-lf mail
Yield: 8 servings

8 c Nonfat Veg Chicken Broth;
-Low Sod, Or Nonfat Chicken
-Broth
1 c Orzo
4 lg Eggs
1/3 c Fresh Lemon Juice
1/4 ts Pepper
1/3 c Snipped Fresh Dill

orzo is rice shaped pasta

Planning Tip: The soup can be made up to 3 days ahead.

Prep Time: 5 min Cook: 23 min

Bring broth to a boil in a 3 qt saucepan. Add orzo and boil 8 min or until
tender. Remove from heat.

Whisk eggs, lemon juice and pepper in a small bowl until well blended, then
whisk in 1 C hot broth.

Place saucepan over low heat and, stirring constantly, add egg mixture.
Cook over low heat, still stirring, 5 min. Don't let mixture come to a boil
or eggs will curdle. Remove from heat and stir in dill.

Makes eight 1 C servings.

This was very good. At first I was afraid that it had too strong of a lemon
flavor but after the first mouthful it was fine.

Entered into MasterCook and tested for you by Reggie & Jeff Dwork


NOTES : Cal 88.6 Total Fat 2.4g Sat Fat 0.7g Carb 10.7g Fib 0.8g Pro 22.5g
Sod 312mg CFF 14%

Recipe by: Woman's Day, Mar 1997

Posted to EAT-LF Digest by Reggie Dwork on Oct 26,
1999, converted by MM_Buster v2.0l.