Yia-yia's Avgolemono

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 3 large eggs
• 1 cup orzo pasta (these are small pasta noodles that look like rice)
• 1 (32 ounce) can chicken broth (use a smaller or larger can depending on how soupy you want it - i usually use use about 45 oz.)
• 1 lemon

Recipe

• 1 bring the chicken broth to a boil.
• 2 add the orzo noodles to the broth and cook, covered, on a very low boil, until the noodles are al dente- it should take 8-12 minutes, roughly.
• 3 while the orzo is cooking, separate the whites from yolks, and put the whites in a very large mixing bowl.
• 4 beat the whites until they're as fluffy as you can get them.
• 5 add almost all of the juice from the lemon (keep a little left over in a small bowl- people will use this later for adjusting the taste of their own soup).
• 6 beat the egg-lemon mixture again, get it very fluffy.
• 7 add the yolks, and beat.
• 8 when the orzo noodles are done, remove the pot from the heat.
• 9 add one ladleful of broth (avoid the noodles) to the egg-lemon mixture, and beat until fluffy.
• 10 continue, one ladle at a time, until you can't get any broth out of the pot.
• 11 pour the contents of the bowl back into the pot, and cook it slightly below a boil for just a few minutes.
• 12 do not allow it to boil- the eggs will cook too much and you will get a grainy residue in your soup.
• 13 serve immediately with thick bread and offer the extra lemon juice to anyone who would like their soup to be more citrusy.