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1
Bring chicken stock to boil, season with salt and pepper to taste. Check for seasoning.
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2
Add the orzo pasta (I use the Barilla brand) and bring to a boil, stirring occasionally. Then lower heat to a rolling boil, stirring occasionally so the pasta does not stick together. Cook according to packet instructions.
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3
Meanwhile, allow the eggs to sit at room temperature while the soup is cooking.
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4
Once the pasta has cooked, turn off the heat. Add the juice of 2 lemons and stir. Put the lid on the saucepan and allow the soup to sit for at least 15 minutes. This allows the pasta to swell and relax - a vital step.
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5
Separate the egg whites into a mixing bowl and whisk until stiff peaks form. Then add the egg yolks to the mixture and combine well. We now need to temper the egg mixture with broth from the soup. Slowly add 2 ladles of broth to the egg mix, stirring all the time until it is well combined. You need to keep the egg mix moving as you are adding the hot liquid, or it will scramble (not a good look).
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6
When the ladles of broth have been well incorporated, stir the soup mixture 2 -3 times to cool down a little. Then add the tempered egg mixture to the saucepan of soup and stir through vigorously so that it combines well and does not scramble.
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7
Spoon into bowls and enjoy with a few twists of freshly ground pepper and crusty bread or a homemade savoury muffin.
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8
NOTE: If you are making stock from scratch, you can shred some chicken into the soup at the same time you are adding the tempered egg mixture .
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9
Enjoy!!
