Total Time
15 Minutes
Servings
8
Ingredients
- 1 (48 fluid ounce) can chicken broth
- 2 egg yolks
- 2 egg whites
- 1 lemon, juiced
- salt and pepper to taste
- 1 cup uncooked orzo pasta
Instructions
- Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender.
- In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid.
- Pour the egg mixture into the soup pot, and stir until well blended.
- Season with salt and pepper, and serve immediately.
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