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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A classic Greek soup that's thickened with eggs and spiked with lemon. Add some shredded rotisserie chicken and call it a meal. Ingredients:
4 cups chicken broth |
1/4 cup uncooked orzo (or rice or pastina) |
salt and pepper to taste |
3 eggs |
3 tablespoons lemon juice |
Directions:
1. 1. In a large saucepan, bring the broth to a boil.
2. 2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
3. 3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. 4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. 5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.
6. TIP: For your apron-hanging toddler, scoop a little uncooked orzo into a lidded Tupperware container: Instant maraca!
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