LIVE

This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.

Gallery

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.

    Advertisement
  • Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.

Nutrition Facts

180 calories; protein 9.8g; carbohydrates 26g; fat 4.7g; cholesterol 145.8mg; sodium 1272.2mg. Full Nutrition
Advertisement

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2015
Tasty. I was skeptical about how well the egg lemon and dill would work here but I was really pleasantly surprised. Read More
(1)

Most helpful critical review

Rating: 3 stars
08/09/2015
I followed the recipe almost exact except I only had 4 cups of chicken broth instead of 5 cups. It was pretty easy to make. I liked the consistency of the soup with the beaten eggs added but I felt like the soup as a whole was missing something. I probably should have added another potato to make it more hearty and I should've made my own chicken broth (I had used the store bought kind). The dill flavor came out really light. This soup would be perfect for those looking for a light soup. Read More
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/15/2015
Tasty. I was skeptical about how well the egg lemon and dill would work here but I was really pleasantly surprised. Read More
(1)
Rating: 3 stars
08/09/2015
I followed the recipe almost exact except I only had 4 cups of chicken broth instead of 5 cups. It was pretty easy to make. I liked the consistency of the soup with the beaten eggs added but I felt like the soup as a whole was missing something. I probably should have added another potato to make it more hearty and I should've made my own chicken broth (I had used the store bought kind). The dill flavor came out really light. This soup would be perfect for those looking for a light soup. Read More
(1)
Rating: 5 stars
08/03/2020
This recipe meets the five criteria for the perfect recipe: fast, easy, delicious, nutritious, and inexpensive. Tricked egg-hating husband into thinking it was creamy. Use young, tender zucchini and plenty of salt and pepper. I used Turkish zucchini (light green) and white pepper. This is a summer soup to die for! Read More
Advertisement
Rating: 5 stars
09/01/2020
I was very surprised with how great this turned out! The egg/lemon combo sounded unusual but added a beautiful rich brightness to what would have been just another vegetable soup. Top it with the dill—YUM! Don’t be afraid of this combination—in Read More