Greek Lemon-Rice Soup with Egg and Orzo
A comforting, tangy soup combining lemon, egg, and tender orzo pasta, perfect for a light yet satisfying meal. This greek-inspired soups ready in about 25 minutes pairs chicken broth, uncooked orzo pasta, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 cups chicken broth
- 1/2 cup uncooked orzo pasta
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tsp grated lemon zest
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp chopped fresh dill
- 1 tbsp olive oil
Instructions
- Step 1: Bring 6 cups of chicken broth to a gentle boil in a large pot over medium-high heat. Add 1/2 cup uncooked orzo pasta and cook for 8-10 minutes until tender but not mushy, stirring occasionally.
- Step 2: While the orzo cooks, whisk together 3 large eggs, 1/3 cup fresh lemon juice, 1 tsp grated lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper in a medium bowl until smooth.
- Step 3: Reduce the heat under the soup to low. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking continuously to temper the eggs and prevent curdling.
- Step 4: Gradually pour the tempered egg mixture back into the pot, stirring constantly. Heat gently for 3-4 minutes until the soup thickens slightly and coats the back of a spoon, but do not boil.
- Step 5: Stir in 2 tbsp chopped fresh dill, 1 tbsp olive oil, and the remaining 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Greek Lemon-Rice Soup with Egg and Orzo take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Greek Lemon-Rice Soup with Egg and Orzo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.
Can I substitute ingredients in Greek Lemon-Rice Soup with Egg and Orzo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Greek Lemon-Rice Soup with Egg and Orzo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Greek Lemon-Rice Soup with Egg and Orzo?
Greek soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
