Meal: Avgolemono
Servings: 4
Prep Time: 15 minutes
Ingredients
7 1/2 cups chicken stock
1 cup orzo pasta
3 eggs
juice of 1 large lemon
salt and pepper
lemon slices, to garnish
Directions
1. Add stock to a large saucepot; bring to boil.
2. Add pasta; cook 5 minutes.
3. Beat eggs until frothy.
4. Add lemon juice and 1 tbsp cold water to eggs; stir to combine.
5. Slowly stir in a half cup of the hot chicken stock to the egg mixture; repeat twice.
6. Turn off heat and add egg mixture back to saucepot; stir well.
7. Season with salt and pepper and serve immediately; garnish with lemon slices.
Notes
Do not allow soup to boil once egg mixture has been added or it will curdle. This is particularly important to remember when reheating the soup.