Simple Lemon & Orzo Soup
May 11, 2020
"Presented here is a typical soup served in Albania, called, "Supë me Fidhe ose Magjerica me Lemon" made with beef soup bones that enrich the taste. The added lemon, dill or parsley, and egg yolks whisked into it make it even more delicious and comforting. It is a simple soup that will hit the spot, especially good when served with good crusty bread."
- Serving Size: 1 (340.1 g)
- Calories 289.7
- Total Fat - 22 g
- Saturated Fat - 8.8 g
- Cholesterol - 674 mg
- Sodium - 961 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 1.4 g
- Sugars - 2 g
- Protein - 11.4 g
- Calcium - 120.3 mg
- Iron - 2 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.1 mg
Heat the butter in a stockpot, 6 quart-size, over medium heat.
Add green onions and cook, stirring until translucent about 4 to 5 minutes.
Add beef soup bones and continue to stir around for a few minutes, or until you see light browning.
At this point pour the water, bring to a boil, and let simmer for one hour. If the meat is not cooked yet, you can add more water until is done.
Remove bones and pick out the meat, cutting to desired size chunks, if any. Place meat back into pot.
Stir in the orzo pasta and cook for 10 more minutes.
Season with salt and black pepper. Remove the stockpot from the heat to cool down at room temperature.
Meanwhile, in a medium-size bowl, whisk lemon juice and egg yolk. While whisking slowly pour one cup broth from the stockpot into the egg mixture.
Pour the egg mixture to the stockpot and stir well to blend.
Serve hot alongside hard-crusted bread. Enjoy!
Tips & Variations
No special items needed.