Soupa Avgolemono (Egg-Lemon Soup)
This soup brings back so many memories for me and it tastes good too!
I remember my Grandmother making it on chilly winter days, especially when there were colds and flu in the household! Sometimes she would add chopped, cooked chicken to the soup, and other times she would serve it plain. My children love this soup even though they're grown and live away.
6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
1 lemon, juice of
Bring broth to boil in saucepan, and add rice or orzo.
Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
While the rice cooks, lightly beat the eggs and the lemon juice together.
Remove the broth from heat.
Slowly mix about one cup of the hot broth into egg-lemon mixture.
Add to the soup gradually while stirring. Be careful not to curdle the eggs.
Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
Just before serving drizzle with Prima Olive's Meyer lemon extra virgin olive oil.