Avgolemono with Orzo
Serves 6 to 8
8 cups chicken stock
4 eggs
Juice of 2 lemons
¾ cup orzo
Salt and freshly ground pepper to taste
In a large soup pot, bring the stock to a boil. Remove from the heat.
Beat the eggs with a beater until frothy. Gradually beat in the lemon juice. Remove 2 cups of broth from the pot and little by little add it to the egg and lemon mixture, stirring constantly until well combined. Return egg and broth mixture to soup pot. Stir to combine well.
Meanwhile, in a medium saucepan, bring at least 2 quarts of water to a boil. Add 1 teaspoon salt. Add the orzo, stir to separate, and cook until al dente. Drain and stir into the soup. Heat the soup through, and add salt and pepper to taste. Do not let soup boil or it will curdle. Serve at once.
