We have a very serious lemon addiction in our household and this recipe for lemon egg soup is an all time favorite. It is super easy too.
1 quart chicken broth
1/2 cup orzo
2 large eggs
3T fresh squeezed lemon juice (about 1 lemon)
1 t grated lemon zest
salt & white pepper to taste
1) Bring the broth to a boil. Add orzo and cover, reduce heat and simmer 10 minutes. Do not drain.
2) Beat eggs until thick. Whisk in lemon juice and zest. Gradually add 1 1/2 cups of the hot chick broth, whisking constantly
3)Pour mixture back into saucepan and reheat, stirring with a wooden spoon until egg cooks and thickens slightly, Do not boil or eggs will curdle. Garnish with dill or parsley (I never bother to garnish).
I serve with chicken or just a salad with a vinaigrette and green onions. Photo from Martha Stewart.