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Ingredients
- 2 quarts chicken broth
- 2/3 cup orzo
- 3 eggs
- Juice of 1 1/2 lemons
Details
Servings 6
Preparation
Step 1
Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10-12 minutes, or until pasta is done. Turn off the heat, keeping the pan on the burner.
Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2-3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees), beating as you add the broth in a very thin stream.
Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.
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