Orzo, Lemon And Egg Soup
serves 2-4
A variation on the traditional Greek avgolomeno, this soup leaves out the chicken and includes orzo, which gives it a richer, fuller texture. You could also use Arborio rice but it may take a little longer to become al dente.
6 cups low-sodium chicken broth
1/2 cup orzo
3 large eggs, beaten
1 tablespoon milk
3 tablespoons freshly grated parmesan
2 tablespoons chopped fresh parsley
2 teaspoons lemon zest
1/2 pound baby spinach
8 basil leaves, thinly sliced
1/8 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
prep: 10 minutes
total: 30 minutes
large pot
medium bowl
whisk
grater (or zester)
1. In a large pot, bring the chicken broth to a gentle simmer over medium-high heat. Add the orzo and stir.
2. Meanwhile, prep the other ingredients. Beat the eggs in a medium bowl with the milk, parmesan and parsley.
3. Once the broth is gently simmering, add the lemon zest. Whisk the broth vigorously. While the broth is swirling around in a circle, slowly drizzle in the beaten egg mixture in a thin stream so that it forms ribbons in the broth.
4. Next, gently stir in the spinach and basil. Bring the soup to a quick boil then immediately take the pot off the heat and stir in the nutmeg and black pepper. Taste for seasoning and serve.
2. Meanwhile, prep the other ingredients. Beat the eggs in a medium bowl with the milk, parmesan and parsley.
3. Once the broth is gently simmering, add the lemon zest. Whisk the broth vigorously. While the broth is swirling around in a circle, slowly drizzle in the beaten egg mixture in a thin stream so that it forms ribbons in the broth.
4. Next, gently stir in the spinach and basil. Bring the soup to a quick boil then immediately take the pot off the heat and stir in the nutmeg and black pepper. Taste for seasoning and serve.
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