Ingredients
4cupschicken broth
½cuporzo,or long-grain rice
2large eggs
3tbspfresh lemon juice
1tsplemon zest,grated
sea salt and freshly ground white pepper,to taste
2tbspdill,or parsley, chopped
Preparation
In a large saucepan, bring chicken broth to a boil. Add orzo. Cover, reduce the heat and simmer for 10 minutes or until orzo is al dente
Simmer according to package directions or until grains are tender. Do not drain; set aside.
In a bowl, beat eggs until thick. Whisk in lemon juice and zest
Gradually add ½ cup of hot broth from the saucepan, whisking constantly Add 2 more ½ cup of broth, whisking after each addition.
Pour mixture back into the saucepan and reheat, stirring with a wooden spoon until egg cooks and soup slightly thickens.
Do not boil or eggs will curdle. Add salt and pepper to taste, then sprinkle with dill or parsley.
Serve hot or cold.
