Ingredients:
8 cups chicken stock
2 tablespoons chopped fresh dill
1/2 cup rice ( or orzo pasta)
4 large eggs, beaten lightly
1/4 cup freshly squeezed lemon juice
salt and pepper
Directions:
In a large saucepan, bring the stock, with the dill added, to a boil.
Add rice (or orzo, which is a rice-shaped pasta); reduce heat and simmer, covered, for about 15 to 20 minutes– just until the rice is tender but still firm.
In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly.
Once combined, slowly pour this mixture back into the soup-pot.
Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened.
Remove from heat and stir in lemon juice; taste and add salt and pepper.
Serve immediately.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.