This soup is hearty and simple to make. Ready-made meatballs are simmered with courgette, orzo and eggs in a chicken stock. The perfect soup for the cold winter months.
Lovely thick and creamy soup and very simple to make. Didn't use courgettes or parsley as I'm not keen on either, and next time I'll probably use half the amount of lemon juice or leave it out completely as it made the soup rather sharp, but I really enjoyed it - 15 Jan 2016
I seldom give any recipe less than 5 stars. I just figure if I don't have anything good to say.... This time I will make an exception, because I think this has potential, but falls short. Many things can make a difference in this recipe. The spicyness and size of the meatballs used makes a huge difference. I thnk that you should always use fresh lemon juice in a recipe like this. The flavors between bottled and fresh are tremendous. I think the soup could use more orzo too. I also think that this recipe should have at least one more egg. When you make any kind of egg/lemon sauce it should be creamy. This broth was very liquidy. Following the recipe exactly made a very tart soup without a lot of body to it. I will try again, but with modifications. - 14 Feb 2006 (Review from Allrecipes US | Canada)
Followed some of the hints - extra orzo, also used more zucchini, and put quite a bit of cayenne in my meatballs. It was FANTASTIC. Everyone loved it - the spice was a really nice balance to the citrus. mmmmm! - 01 Dec 2006 (Review from Allrecipes US | Canada)