Greek Egg-Lemon Soup

I enjoy Greek food and the local place I go to has a delicious soup. I found a recipe (from Women's Health Magazine) that matches almost perfectly. Day three of Soup Week!

Makes 2 servings

190 calories

Ingredients:

2 1/2 cups of chicken broth

1/4 cup orzo

1 egg

1 1/2 tbsp lemon juice

1 cup baby spinach leaves. 

Directions:

1. In a saucepan, bring the broth to a boil, than add the orzo. Lower heat and let it simmer until it's tender (about 8 minutes).

2. Whisk together the egg and lemon juice in a bowl. 

3. Remove pan from heat. Measure out 1/2 cup of the hot broth. Pour it slowly into the egg/lemon mixture. Whisk it to keep the eggs from scrambling. Pour the mixture back into the pan, continue to whisk. 

4. Add the spinach and bring up to a low heat. Let the spinach wilt, 2-4 minutes. 

5. Enjoy.