Prep 10 mins
Cook 20 mins
This is an authentic (Greek) family recipe. While I don't usually measure the ingredients, I have attempted to approximate the amounts here. (The prep time does not include the making of chicken stock) I hope you will try this and enjoy it as much as I do.
- 6 -7 cups hot turkey stock or 6 -7 cups chicken stock
- 1⁄3 cup orzo pasta or 1⁄3 cup rice
- 3 large eggs, separated
- 1⁄4 teaspoon salt
- 1⁄3 cup fresh lemon juice
- Add orzo to the boiling chicken stock.
- Simmer about 15 minutes until cooked.
- Remove from heat.
- Separate eggs and beat the whites with salt, until stiff.
- Add yolks one at a time, beating gently.
- Slowly add lemon juice, still beating.
- SLOWLY add about one cup of the hot stock, mixing well.
- Pour mixture into remaining stock, stirring constantly until thickened enough to coat spoon.
- Do not boil or curdling will result!
- Add salt to taste, if necessary.
This is a well-balanced recipe, although those who are sensitive to acidity might consider reducing the lemon juice and adding a dash of fresh lemon thyme and lemon zest. I tried this when I was sick, and can attest that it is a comforting, flavorful alternative to Chicken Noodle Soup (which does nothing more than remind me that I'm sick and make me feel worse). I've also had a thicker, puree-like version that I liked very much - any suggestions for that?