Meatless Monday #2: Lemon Egg Soup

February 27, 2012

This is one of the easiest and delicious soups you can make. This lemon flavored soup is a balanced meal in a soup pot because it includes nature’s near perfect food, eggs. Add fresh or frozen spinach or peas and some tiny pasta noodles and you will have a complete meal.

Lemon Flavored Egg Soup

Serves 6 to 8

2 quarts homemade chicken stock or low sodium store ready.
3 large eggs
2 tablespoons fresh minced parsley
1 cup cleaned spinach, stemmed and torn into small pieces
1 cup cooked soup pasta such as orzo, elbow or ditalini
3 tablespoons fresh lemon juice
Grated Parmigiano Reggiano cheese for sprinkling

Pour the soup into a soup pot and bring to just under the boil. While waiting, whisk three eggs together in a bowl and then whisk into the soup. Add 2 tablespoons minced fresh parsley and salt to taste. Bring to a boil, then lower heat to medium and allow to cook for 5 minutes. Add the spinach, cover and cook for 2 minutes. Stir in the lemon juice and the cooked soup noodles.

Sprinkle cheese on top. Serve hot.

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