Greek Meyer Lemon Soup with Turkey and Orzo

It’s Meyer lemon season! And if you haven’t tried these gems, you absolutely should. They’re a hybrid between an orange and a lemon and are much sweeter, darker and less acidic than a standard lemon. This makes them especially great for salad dressings, desserts and anything where fresh lemon is needed. I’ve been obsessed with the idea of a lemon soup for a while and finally pulled the trigger. OMG this Greek Meyer lemon soup is one of my new absolute favorite soups. Come to think of it, I don’t think I’m ever going to make a chicken or turkey-based soup without lemon again. It adds a tangy brightness that chicken soup NEEDS. It’s hearty enough for winter and light enough for spring and summer–the perfect year-round soup.

Greek Meyer Lemon Soup with Turkey and Orzo

This Greek soup is bursting with flavor! Learn turkey, orzo, velvety eggs and a splash of zesty Meyer lemon make this soup is perfect year-round.

 

greek meyer lemon turkey and orzo soup
 
Prep time
Cook time
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This Greek soup is bursting with flavor! Lean turkey, orzo, velvety eggs and a splash of zesty Meyer lemon make this soup perfect year-round.
Author:
Recipe type: Main
Cuisine: Greek
Serves: 4-6 servings
Ingredients
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • ½ lb. turkey breast tenderloin (or chicken), sliced thinly
  • ⅓ cup fresh lemon juice
  • 8 cups chicken broth
  • 1 cup orzo
  • 2 large eggs
  • 2 tablespoons fresh or dried dill
  • ½ lemon, sliced
  • 2 tablespoons extra virgin olive oil
Instructions
  1. In a large dutch oven, heat olive oil over medium-high heat. Season turkey breast with salt and pepper and add to the pot; cook until browned on all sides, about 3-5 minutes. Add onion and cook until translucent and starting to turn golden brown. Add garlic cloves and cook until fragrant, about 1 minute.
  2. Add the broth and bring to a simmer. Add orzo and cook until soft, about 8-10 minutes.
  3. In a glass or heatproof cup, remove about 1 cup of broth from the pot. Using a fork or whisk, beat in the eggs and lemon until well combined. Eggs will incorporate into the broth, they shouldn't look chunky or scrambled. Stir into the soup.
  4. Add sliced lemons and dill to soup, stir and serve.

 

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