Greek Lemon and Orzo Soup - Rachael Ray Every Day

    Greek Lemon and Orzo Soup

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    8
    Greek Lemon and Orzo Soup
    • Prep Time
    • 4Servings

    Ingredients

    • 64 ounces (8 cups) chicken broth
    • 1 2 inch strip lemon peel and juice of 1 large lemon
    • 1 bay leaf
    • Pinch saffron or saffron powder
    • 1/2 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

    Preparation

    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 1/2 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.