Avgolemono with Orzo Pasta (Greek Chicken Soup with Egg-Lemon Dressing)
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 6 as an appetizer
Complexity: easily
Quantity: 6 as an appetizer
Avgolemono with orzo pasta (Greek chicken soup with egg-lemon dressing) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 liters of chicken broth
- 2/3 cup orzo
- 3 eggs
- Juice of 1.5 lemons
We recommend
Recipes with similar ingredients: lemon juice, orzo pasta, eggs
Cooking the dish according to the recipe:
- Bring the chicken broth to a boil in a saucepan. Add the orzo, reduce the heat, and simmer, uncovered, for about 10-12 minutes, until the pasta is tender. Turn off the heat and leave the saucepan on the stovetop.
- Separate the eggs into whites and yolks. Place the whites in a clean bowl and beat until foamy, about 2-3 minutes. Add the egg yolks and continue beating until well combined, about 2 minutes. Continue beating, gradually adding the lemon juice.
Slowly pour in about 3 cups of hot chicken broth (use a thermometer at this point to ensure the broth is just below 160°F), whisking as you add it in a thin stream. - Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S-shape. Then, while stirring, quickly pour the entire egg-lemon mixture into the pan.
Keep the contents of the pan warm over very low heat and stir in an S-shape until the soup thickens slightly and the foam dissipates. Serve hot.
Categories:
Similar recipes
