Sometimes you have to go back to basics so I’m going back to Greece.

This is a soup that I have been making for my family since they were babies.

My Mom didn’t make this but she loved it.

Greek Lemon Egg Soup

One big can (46 ounces) of chicken stock

One  cup of orzo pasta

1/4 tsp. salt

5 tablespoon of lemon juice

one or two beaten eggs

Boil the soup with the salt

Add the orzo and cook till tender.

Turn the heat to a simmer

Mix the beaten eggs with the lemon juice

Add a little broth to the eggs so they don’t scramble when you put them into the soup

Slowly add the egg mixture while whisking the soup at the same time.

This is it and it is delicious.

My youngest daughter would take it for lunch in her cute little thermos.

I also made a vat of it for a football tailgate  and it disappeared.

Sometimes I would put sliced carrots , chopped broccoli ,diced peapods or shredded chicken

This soup does thicken, so just add more broth.

If you want, you can cook the orzo in a separate pot  to avoid the thickening but I love it thick.

My good Greek friend, Maria, almost always cooks in one pot and her food is fabulous.

Serve with warm Syrian bread filled with feta cheese,diced tomato,diced onion,oregano, garlic powder,salt and pepper. Drizzle with a tiny amount of olive oil.

Put this in the microwave for 20 seconds to melt the feta

Assorted olives on the side

Great meal

Published by cmangoff

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