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Reviews Date product posted
Mon January 26, 2004
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Description:
Ingredients: 48 ounces Chicken Broth -- (large can)
4 eggs -- separated
1/2 cup lemon juice -- to taste
1 cup orzo - optional
How To Prepare: Heat the chicken broth and lemon juice on the stove until itâs boiling. Then
remove from heat, slowly add orzo (it will bubble up), and return to heat.
Cook 10 to 13 minutes or until orzo is cooked. (As a low-carber, I omit this
entire step, or I cook noodles separately and just add them to guestâs soup
bowls.)


While orzo is cooking, beat egg whites until foamy in a large bowl. Add in
yolks and beat until mixed. Scoop a cup or so of the chicken broth mixture
from the stove, and very slowly, while stirring constantly, add to the
beaten eggs. (If you go too fast, eggs will curdle and make ăribbonsä which
you donât want). Add chicken broth until the whole bowl is warm and heated
through. Then add the egg mixture to the chicken broth mixture on the stove
and serve!


This is an old family recipe and we all love it. I was so happy to find out
that egg and lemon soup is actually fairly low-carb without the orzo!!
Carbs per serving - include all nutritional information if known: 18 not including orzo
Effort (Easy, Average, Difficult): Easy
 


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