AVGOLEMENO - (EGG-LEMON CHICKEN SOUP)

• 1/2 cup uncooked rice or orzo (rice shaped pasta)
• 7-8 cup chicken stock
• 2 tblsp water
• 2-3 eggs
• juice of 1 lemon
• salt and pepper to taste

Prepare a stock by boiling slowly lean lamb, meat bones, or chicken withenough water to cover. Strain stock when meat is done. 1/2 hour beforeserving, boil stock and add rice or orzo. When orzo is done, reduceheat to simmer. In a bowl, beat eggs with 2 Tbsp. water and the lemonjuice. Spoon broth into egg mixture STIRRING CONSTANTLY to preventcurdling. After adding about 5 Tbsp. broth to eggs, add eggs to thebroth on the stove STIRRING CONSTANTLY. Remove from heat. It should beslightly thick. Serve immediately.