Yields
4 servings
This is one of my favourite soups. It’s easy to make and delicious. Only high-quality chicken stock will do here. If you like, substitute rice for the orzo pasta. Yield is 4 to 6 servings.
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ingredients
8
cup chicken stock
¾
cup orzo pasta, or, rice
coarse salt, and freshly cracked black pepper
2
egg
juice of one lemon
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directions
Step 1
In a medium pot, bring broth to a boil.
Step 2
Add the orzo pasta and simmer, uncovered, until pasta is cooked, about 10 minutes.
Step 3
In a medium bowl, whisk together eggs and lemon juice until frothy.
Step 4
Take a ladleful of the hot broth from pot into a measuring cup and add slowly to the egg mixture while whisking vigorously.
Step 5
Pour this mixture back into hot soup.
Step 6
Remove immediately from heat and do not boil.
Step 7
Adjust seasoning and serve immediately.