Greek avgolemono soup
This recipe should use orzo, a pasta that is slightly larger than a grain of rice. But small horns or shells are also suitable.
Ingredients
Servings 4 servings- salt
- lemon (peel, juice)
- chopped dill
- 120 g small pasta
- 1.75 l chicken broth
- large egg
Cooking
Step 1
1. Bring the chicken broth to a boil. (You can use bouillon cubes; in this case, the soup does not need to be salted.) Add pasta and cook for 5 minutes. 2. While the pasta is cooking, beat the eggs into a foam, adding the juice of 1 lemon and 1 tbsp. l. cold water. Cut the remaining lemon into circles, finely chop the greens. 3. Add 1 ladle of hot broth to beaten eggs, mix. Then add 2 more ladles. Stir, pour the mixture into a saucepan and remove it from heat. Season with salt and pepper to taste, pour into bowls; put 2-3 cups of lemon and greens in each. This recipe should use orzo, a pasta that is slightly larger than a grain of rice. But small horns or shells are also suitable.