Posted: January 14 2011 in RecipesSoups

This is the most popular of Greek soups.  The name means ‘egg and lemon’, the two most important ingredients that produce this light and nourishing soup.  Orzo, is a Greek rice-shaped pasta, but you can use any small shape.  Garnish with fresh lemon slices.

1 Village Grocer Chicken
1 ¾ quarts chicken broth
½ cup uncooked orzo pasta
3 eggs
1 lemon, juiced
1 tbsp cold water
salt and pepper to taste

Pour the chicken broth into a large saucepan and bring it to a boil.  Add the pasta and cook for 5 minutes.  Beat the eggs until frothy, add the lemon juice and 1 tbsp of cold water.  Slowly stir in a ladleful of the hot chicken stock, add one or two more.  Be careful not to scramble the eggs!

Return this mixture to the pan, turn off the heat and stir well.  Season with salt and pepper and serve at once.  Garnish with lemon slices.  Do not let the soup boil once the eggs have been added or it will curdle!

Serve 4 to 6