Secret Recipes

Egg-Lemon Chicken Soup (Kotosupa Avgholemono)

• 6 cups chicken broth
• 6 Tbsp rice or orzo
• 3 eggs
• juice of 1 large lemon (or more)

Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes (rice) or 10 minutes (orzo).

While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring.

Servings:

6

Source:

Carnegie Mellon's School of Computer Science