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Greek Lemon and Orzo Soup

Greek Lemon and Orzo Soup

Tina Rupp enlarge

By: Rachael Ray

From: 30-Minute Meals

Key:

These recipes can be made in 30 minutes or less.

Fast

Wine Pairing Icon

PAIR WITH:

Brander Santa Ynez Valley Sauvignon Blanc 2005 (California)

4 Servings
Prep 5 min

Ingredients:

64 ounces (8 cups) chicken broth
One 2-inch strip lemon peel and juice of 1 large lemon
1 bay leaf
Pinch saffron or saffron powder
½ cup orzo
2 large eggs plus 3 large yolks
2 drops hot sauce
Flat-leaf parsley, chopped (a couple of generous handfuls)
Salt and freshly ground pepper
Pita chips (any flavor), for serving

Directions:

In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil. Stir in the orzo and boil for 5 minutes. Cover, remove the pan from the heat and let the orzo steep for 5 minutes. Discard the lemon peel and bay leaf.
In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce. Whisk in ½ cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes. Stir in the parsley; season with salt and pepper. Serve with pita chips.