Avgolemono Soup (Greek Egg Lemon Soup)

Ingredients

• 2 quarts Chicken Broth
• ⅔ cups Orzo
• 3 whole Eggs
• 1-½ whole Lemons, Juiced

Preparation Instructions

1. Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
2. Place the eggs in a clean bowl and beat just well mixed. Continuing to beat, gradually add the lemon juice.
3. When the broth cools to about 160 degrees F temper the beaten eggs by slowly adding about 3 cups of the hot chicken broth to them, beating as you add the broth in a very thin stream.
4. Using a large fork, vigorously stir the orzo and remaining hot broth in an S pattern while quickly pouring all of the egg/lemon mixture into the saucepan.
5. 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. Serve hot.