Egg-Lemon Soup (Avgolemono)

1. 1

   Add orzo to the boiling chicken stock.

2. 2

   Simmer about 15 minutes until cooked.

3. 3

   Remove from heat.

4. 4

   Separate eggs and beat the whites with salt, until stiff.

5. 5

   Add yolks one at a time, beating gently.

6. 6

   Slowly add lemon juice, still beating.

7. 7

   SLOWLY add about one cup of the hot stock, mixing well.

8. 8

   Pour mixture into remaining stock, stirring constantly until thickened enough to coat spoon.

9. 9

   Do not boil or curdling will result!

10. 10

    Add salt to taste, if necessary.

11. 11

    DELICIOUS!

* Per serving · 4 servings · Values may vary.

No additional tips available.