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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Pour the chicken broth into a large saucepan, and bring it to the boil. Add the pasta and cook for 5 minutes. | 2. Beat the eggs until frothy, then add the lemon juice and 1 tablespoons of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Be careful not to scramble the eggs! | 3. Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and serve at once, garnished with lemon slices. Do not let the soup boil once the eggs have been added or it will curdle! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1	3/4 quarts		78.12	1.89	11.1384	2.6208
orzo pasta	1/2	cup	uncooked	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
lemon	1		juiced	1.1183	0.3508	0.0178	0.0122
water	1	tablespoon		0.0	0.0	0.0	0.0
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.