Lemon Orzo Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 6 cups chicken broth, low-sodium (or veggie broth!)
• 1 cup dried orzo pasta
• 1 lemon, juice of (or 2 small lemons - 2 to 4 tablespoons, depending on how lemony you like it)
• 2 large egg yolks
• 1 pinch kosher salt

Recipe

• 1 bring the chicken broth to a boil in a soup pan on high heat. lower the heat to medium high, stir in the orzo and cook until al dente, about 8 to 9 minutes. the soup should be very brothy at this point. stir in the lemon juice.
• 2 in a bowl, beat the egg yolks. stir the hot broth into the egg yolks, 1 tablespoon at a time, up to 6 tablespoons. this tempers the yolks and prevents them from cooking too fast and curdling. stir the yolks into the soup and take the pot off of the heat. stir well. add a pinch of salt, or to taste. (you could add pepper if you like. pepper would work nicely.).
• 3 ladle the soup into 2 to 4 soup bowls and serve right away!