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"Our family's vacation staple, lemon orzo soup. An clean 4 factor soup that may be whipped up in less than fifteen mins."
- 1 (forty eight fluid ounce) can fowl broth
- 2 egg yolks
- 2 egg whites
- 1 lemon, juiced
- salt and pepper to taste
- 1 cup uncooked orzo pasta
|Prep : 5M||Cook : 8M||Ready in : 15M|
- Pour chicken broth into a large pot, and produce to a boil. Add orzo pasta, and simmer for 10 minutes, till tender.
- In a medium glass or metallic bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has completed cooking, Gradually ladle about 1 cup of the soup into the egg aggregate even as stirring lightly. This will warmth up the eggs so they'll now not be taken aback via the boiling liquid. Pour the egg combination into the soup pot, and stir till well mixed. Season with salt and pepper, and serve right away.
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