Egg Lemon Soup

1. 1

   Bring the chicken broth to a boil in a saucepan.

2. 2

   Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done.

3. 3

   Turn off the heat, keeping the pan in its place.

4. 4

   Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes.

5. 5

   Add the egg yolks and continue beating until well mixed, another 2 minutes.

6. 6

   Continuing to beat, gradually add the lemon juice.

7. 7

   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 F), beating as you add the broth in a very thin stream.

8. 8

   Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern.

9. 9

   Then quickly pour all of the egg lemon mixture into the saucepan while stirring.

10. 10

    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.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.