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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The user: aka A Cook from Boston, MA . I have modified some of the directions to be more concise and to be in a more recipezaar format. I'm 34 and have been making this since I could stand up on the stool in my Yia Yia's kitchen (my grandmother who is now 80 yrs. old). This recipe will make a perfectly balanced salty, rich, filling, comforting soup. I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste. You should taste lemon, richness of eggs, salt of chicken, and starch of rice, in that order and you've made it perfectly. You can also add thin pieces of shredded chicken meat (pull off bone in strips), although classic recipes don't include chicken, vegetables, garlic or any of the ingredients many reviewers added to fix this recipe. Try mine and you'll be hooked for life. Enjoy. - Frostyfire03530. Ingredients:
8 cups homemade chicken stock |
1 cup orzo pasta |
4 eggs (separated) |
3 lemons |
black pepper (fresh ground) |
Directions:
1. Boil broth, add orzo and simmer until tender; 20 minutes.
2. (Meanwhile, cut lemons and squeeze; reserving the juice.).
3. Whip (egg) whites until medium peaks (form), add (egg) yolks beating continuously, add (lemon) juice beating (continuously).
4. Temper eggs with 2 cups broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs.
5. Add egg mixture back to remaining broth - When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs.
6. Add black pepper to taste.
7. Serve.
8. (Optional: Garnish with thinly sliced lemon.).
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