Avgolemono Soup

By Demi

Ingredients

• 1 quart chicken broth
• 1/2 cup orzo
• 2 large eggs
• 3 tbsp fresh lemon juice
• 1 tsp grated lemon zest
• sea salt and freshly ground pepper, to taste
• 2 tbsp chopped dill or parsley

Preparation

Step 1

In a large saucepan, bring broth to a boil. Add orzo; cover, reduce heat, and simmer 10 minutes, or until orzo is al dente. Do not drain; set aside.

In a bowl, beat eggs until thick. Whisk in lemon juice and zest. Greadully add 1/2 cup hot broth from saucepan, whisking constantly. Add 2 more 1/2 cups of broth, whisking after each addition.

Pour mixture back into saucepan and reheat, stirring with a wooden spoon, until egg cooks and soup slightly thickens. Do not boil, or eggs will curdle. Add salt and pepper to taste then sprinkle with dill or parsley.