- Serves: 4
- Cooking Time: 20 MINS
- Total Calories: 175 CALS
Nutrients per serving:
- Protein: 14g
- Fat: 6g
- Sodium: 677g
- Sugar: 2g
- Fibre: 1g
Pour broth into large saucepan set over high heat; bring to boil. Add quinoa and cook for 15
minutes or until tender.
Reduce heat to medium-low. Whisk eggs with lemon juice until frothy. Ladle about 1 cup (250
mL) hot broth into egg mixture. Whisk mixture back into simmering saucepan.
Cook, stirring, for 1 to 2 minutes or until soup is slightly thickened. Season with salt and pepper, to taste. Garnish each serving with parsley and Parmesan.
- 6 cups (1.5 L) sodium-reduced chicken broth
- 1/3 cup (75mL) orzo
- 4 eggs
- 1/4 cup (60 mL) lemon juice
- Salt & pepper to taste
- 2 tbsp (30mL) finely chopped parsley
- 2 tbsp (30mL) grated Parmesan cheese