Avgolemono (Greek Lemon and Egg Soup) With Orzo
Photo by Christopher Baker
Cook the orzo according to the package directions. Drain and reserve. Meanwhile, cook the shallots, garlic, salt, and pepper in
the olive oil in a large pot over medium heat, stirring occasionally, until the shallots are softened, 10 minutes. Add the broth and chicken. Simmer 10 minutes. Remove 1 cup of hot broth in a heatproof measuring cup.
Beat the eggs and lemon juice in a bowl. Slowly add the reserved broth, whisking constantly. Stir into the soup.
Stir in the orzo and chopped dill and serve immediately, garnished with sliced lemon.