Avgolemono (Greek Soup)

What You Need:

  1. 8 cups low-sodium chicken broth. I’ve also tried with mushroom broth and it’s a good flavor too.
  2. 2 cups uncooked orzo
  3. salt to taste
  4. ground black pepper to taste
  5. cumin to taste
  6. 3 tablespoons cornstarch
  7. 4 large eggs
  8. 4 lemons
  9. feta crumbles

What You Do:

  1. In a large pot, bring 6 cups stock to a boil.
  2. Add orzo – cook for about 10 minutes until al dente.
  3. Add salt, pepper, and cumin
  4. Dissolve cornstarch in 1/2 cup water.
  5. Heat remaining 2 cups stock in separate pot until hot; do not boil.
  6. Beat eggs with whisk until fluffy with an electric mixer, or by hand
  7. Add cornstarch mixture
  8. Squeeze all the lemon juice into eggs.
  9. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock to eggs until incorporated and mixture thickens slightly.
  10. Add any remaining stock to orzo.
  11. Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy.
  12. Do not let it come to a boil!! eggs will curdle. :(
  13. Top with feta and serve immediately.