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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My version of this delicious greek soup. Ingredients:
6 cups chicken broth |
1 cup orzo pasta |
3 eggs |
2 lemons, juice of |
black pepper |
salt, if needed |
Directions:
1. In a large pot bring broth to boil. Once broth is boiling add the orzo.
2. Cook on medium low heat for 8 to 10 minutes until orzo is al dente.
3. While the orzo cooks, in a medium bowl beat eggs and the lemon juice together.
4. When pasta is cooked, turn off the heat.
5. Slowly mix about 1/2 cup of the hot broth into egg-lemon mixture, mixing very well.
6. Once the first laddle of broth is incorporated with lemon mixture, repeat this one more time with an additional 1/2 cup of hot broth.
7. Now, add the mixture to the soup gradually while stirring taste to see if it needs salt.
8. Place saucepan back on low heat, add black pepper and stir until soup is heated through. Serve.
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