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