4 Servings 15 min Cook
1 Dash Pepper
1 Dash Salt
4 Cup Chicken Broth
3 Extra large Egg
1/4 Cup White Rice
3 Tbsp Lemon Juice
1.
In a large saucepan, bring the broth to a boil.
2.
Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20,
if using rice).
Season with the salt and pepper and reduce heat to low; simmer.
3.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5.
Add the mixture back to the simmering saucepan.
Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes.
Add more salt and pepper, if desired, and serve.