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Ingredients
4 cups chicken broth
3 eggs
3 tablespoons juice of lemon
0.3 cup orzo pasta uncooked (or rice or pastina)
4 servings salt and pepper to taste
Equipment
bowl
sauce pan
ladle
whisk
Directions
In a large saucepan, bring the broth to a boil.
Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes.
Add more salt and pepper, if desired, and serve.
For your apron-hanging toddler, scoop a little uncooked orzo into a lidded Tupperware container: Instant maraca!
