 Summary
This recipe is simple and easy to make in large amounts, which makes it great for large family gatherings, lunch for a few days, or to share with friends. So, give it a try and let us know what you think! Because this recipe is in steps read through it before making. Note* Using lemon concentrate will alter the flavor, so use fresh lemons.
Cookware used in Recipe
 4 Quart Stock Pot with Cover View
Prep Time
45 Minutes
Servings
10 - 12
Ingredients: 6-7 cups chicken broth. ¾ cup Greek orzo 2 lemons 1 heaping tablespoon of flour 3 eggs salt pepper *Avgolemono* 3 eggs 2 lemons, juiced (may need more if you love lemon) 1 heaping tablespoon of flour Salt to taste
Directions: Pour chicken broth in 4 Quart Sauce Pan Bring to a boil. Add orzo and cook for 10 minutes, until orzo is tender.
Once orzo is tender **Avgolemono Sauce** Break three eggs in bowl Beat egg until frothy, about 10 minutes by hand or 3-4 in mixer Continue beating, add 1 heaping tablespoon of flour to eggs. Stop beating and add juice just from 2 lemons.
Important: Take 2 cups of hot broth and slowly add it to egg, continuously mixing. If not done right, eggs will curdle in soup.. Pour egg mixture back into soup pot and mix well Turn off heat, season with salt if needed Serve with homemade Greek Anise Bread |
