Originally from Victoria Granof at Epicurious [1].

  • 2 cups broth
  • 2/3 cup uncooked orzo (or rice or pastina) [2]
  • Salt and pepper to taste
  • 2 eggs
  • 2 tablespoons lemon juice
  1. In a large saucepan, bring the broth to a boil.
  2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to a low simmer.
  3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
  4. Temper the eggs by ladling about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
  5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Season and serve.

Tastes better cold!

Ideas:

  • add diced onion or garlic
  • add lemon zest to really kick up the flavour
  • a bit of diced or sliced carrot
  • dill

[1] https://www.epicurious.com/recipes/food/views/avgolemono-352269

[2] Traditionally this is a soup, and has chicken added to it. There is only supposed to be a bit of orzo, but I bulk up the carbs instead of subsituting the chicken. You could add tofu, not sure what else to use.