Avgolemono (Egg Lemon Soup)

1. 1

   In a large saucepan, bring the stock, with the dill added, to a boil.

2. 2

   Add rice (or orzo, which is a rice-shaped pasta); reduce heat and simmer, covered, for about 15 to 20 minutes-- just until the rice is tender but still firm.

3. 3

   In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly.

4. 4

   Once combined, slowly pour this mixture back into the soup-pot.

5. 5

   Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened.

6. 6

   Remove from heat and stir in lemon juice; taste and add salt and pepper.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.