Ingredients:

  • 8 cups (1.9 Litres) Chicken broth, low sodium
  • 1 cup (240ml) Water
  • 1/2 cup (100g) Orzo pasta
  • 1 medium Carrot, finely diced (approx. 1/2 cup, 60g)
  • 1 Celery stalk, finely diced (approx. 1/2 cup, 50g)
  • 1 Bay leaf
  • Salt and freshly ground black pepper to taste
  • 3 Large eggs
  • 1/4 cup (60ml) Lemon juice, freshly squeezed (from about 2-3 lemons)
  • 1/4 cup (60ml) reserved hot broth (from the pot)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prepare the Broth: Combine broth, water, orzo, carrots, celery, and bay leaf in the pot. Season with salt and pepper.
  2. Simmer: Bring to a boil, then reduce heat and simmer until the orzo is tender (about 10-12 minutes). Remove the bay leaf.
  3. Temper the Eggs: In a large bowl, whisk the eggs until light and frothy. Gradually whisk in the lemon juice.
  4. Add Hot Broth: Very slowly, drizzle in 1/4 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs. This prevents curdling.
  5. Combine and Cook: Slowly pour the egg-lemon mixture into the pot with the remaining broth, whisking constantly.
  6. Heat (Do Not Boil!): Cook over low heat, stirring constantly, until the soup thickens slightly (about 2-3 minutes). Do not let it boil!
  7. Serve: Ladle into bowls, garnish with fresh parsley, and serve immediately.