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Greek Lemon and Orzo Soup

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“Lemon...mmmm! Courtesy Everyday With Rachael Ray Dec/Jan 2007.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil.
  2. Stir in the orzo and boil for 5 minutes.
  3. Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
  4. Discard the lemon peel and a bay leaf.
  5. In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce.
  6. Whisk in ½ cup soup to temper the eggs, then whish the egg mixture into the soup.
  7. Cook on low heat, whisking, for 5 minutes.
  8. Stir in the parsley; season with salt and pepper. Serve with pita chips.

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