Avgolemono with orzo pasta (Greek chicken soup with egg and lemon dressing)

Avgolemono with orzo pasta (Greek chicken soup with egg and lemon dressing)

Ingredients

• 2 p. chicken broth 2/3 tbsp. orzo 3 eggs Juice of 1.5 lemons

Directions

1. In a saucepan, bring the chicken stock to a boil. Add the orzo, reduce heat and simmer on a low boil, uncovered, for about 10-12 minutes, until the pasta is done. Turn off the heat and leave the pot on the stove. Divide the eggs into whites and yolks. Place the egg whites in a clean bowl and beat until frothy, about 2-3 minutes. Add egg yolks and continue whisking until well combined, about 2 minutes. Continue whisking, gradually adding lemon juice.
2. Slowly pour in about 3 tbsp. hot chicken broth (use a thermometer at this point to make sure the broth is just below 71 ° C), whisking in a thin trickle as you add it. Use a wooden spoon or large fork to stir the orzo and remaining hot broth vigorously in an S-shaped motion. Then, stir quickly, pour all of the egg-lemon mixture into the saucepan.
3. Keep the contents of the saucepan warm over very low heat and stir in an S-shaped motion until the soup thickens slightly and the foam has dissipated. Serve hot.