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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 82
% Daily Value**
Total Fat 3g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 52mg
Sodium 805mg
Total Carbohydrate 7g
Dietary Fiber 0g
Sugars 1g
Protein 8g
Vitamin A  1%Vitamin C  10%
Calcium  2%Iron  6%
Potassium  7%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: July 25, 2020


6 Cups Chicken Stock (48 ounces)
1 Cup Orzo uncooked
2 Eggs separated
2 Lemons Juice of
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1. In a large saucepan bring stock to a boil over high heat.

2. Taste for seasoning, add salt and pepper as needed, and stir in orzo.

3. Bring to a boil, cover and reduce heat to simmering.

4. Cook until orzo is tender, about 10 minutes.

5. In a bowl whisk egg whites to soft peaks, then beat in yolks.

6. Mixture should be frothy. Stir in lemon juice until just combined.

7. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly.

8. Slowly whisk egg mixture back into simmering stock, stirring until thickened.

9. Do not let soup boil. Serve immediately, garnished with parsley.

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Dietary Notes:
This recipe is low-fat with 2.58g per serving and low-saturated fat with 0.75g per serving

This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, MSG, Poultry, Citric Acid allergies.
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