Greek Lemon Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Orzo pasta: A small, rice-shaped pasta that adds texture and substance to the soup.

Eggs: These give the soup its creamy consistency and add protein.

Lemons: Freshly juiced lemons provide the tangy, bright flavor that defines this soup.

Salt and pepper: Essential seasonings to enhance the overall taste of the soup.

When tempering the eggs with the hot broth, make sure to add the broth very slowly and whisk constantly. This prevents the eggs from curdling and ensures a smooth, creamy texture in your soup.

• chicken broth - Substitute with vegetable broth: For a vegetarian option, vegetable broth provides a similar depth of flavor.

• chicken broth - Substitute with beef broth: If you prefer a richer taste, beef broth can add a deeper flavor profile.

• orzo pasta - Substitute with rice: Rice can mimic the texture of orzo and is a common alternative in soups.

• orzo pasta - Substitute with quinoa: Quinoa is a gluten-free option that adds a slightly nutty flavor and extra protein.

• eggs - Substitute with cornstarch slurry: A mixture of cornstarch and water can thicken the soup similarly to eggs, suitable for those avoiding eggs.

• eggs - Substitute with silken tofu: Blended silken tofu can provide a creamy texture and is a good vegan alternative.

• lemons, juiced - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, though slightly different in taste.

• lemons, juiced - Substitute with white wine vinegar: White wine vinegar can provide the necessary acidity if lemons are unavailable.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami flavor.

• pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used in place of black pepper.

• Allow the Greek lemon soup to cool to room temperature before storing. This prevents condensation and keeps the soup fresh.
• Transfer the soup to an airtight container. For best results, use a container that leaves minimal air space to reduce the risk of freezer burn.
• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, freeze the soup. It can be kept in the freezer for up to 3 months. Label the container with the date to keep track of its freshness.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the egg mixture to curdle.
• If the soup appears too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.
• Taste and adjust the seasoning with salt and pepper if needed before serving.

• Gently reheat the Greek lemon soup on the stovetop over medium-low heat. Stir occasionally to ensure even heating and prevent the orzo pasta from sticking to the bottom of the pot.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot.
• For a quick reheat, use a double boiler. Place the soup in a heatproof bowl over a pot of simmering water. Stir occasionally until the soup is heated through.
• To preserve the creamy texture of the egg mixture, avoid boiling the soup during reheating. Keep the heat gentle and steady.
• If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency before reheating.

• Large pot: Used to bring the chicken broth to a boil and cook the orzo pasta.

• Whisk: Essential for whisking the eggs and lemon juice together to create a smooth mixture.

• Ladle: Helps in adding hot broth to the egg mixture gradually to temper the eggs without cooking them.

• Mixing bowl: Used to whisk the eggs and lemon juice together before combining with the broth.

• Measuring cups: Necessary for measuring the orzo pasta and ensuring the correct amount is used.

• Juicer: Handy for extracting juice from the lemons efficiently.

• Cutting board: Provides a stable surface for cutting and juicing the lemons.

• Knife: Used for cutting the lemons before juicing them.

• Stirring spoon: Used to stir the soup constantly while adding the egg mixture back into the pot.

• Salt and pepper shakers: For seasoning the soup to taste before serving.

Use pre-cooked orzo: Save time by using pre-cooked orzo; just add it to the broth and heat through.

Pre-squeeze lemons: Squeeze lemons ahead of time and store the juice in the fridge.

Ready-made broth: Use store-bought chicken broth to skip the step of making it from scratch.

Temper eggs quickly: Use a blender to temper the eggs and lemon juice mixture faster.

Batch cooking: Make a larger batch and store portions in the freezer for quick reheating.