Total Time

　　15 minutes

　　A classic Greek soup that's thickened with eggs and spiked with lemon. Add some shredded rotisserie chicken and call it a meal.

　　

Ingredients

Makes 4 servings

　　4 cups chicken broth

　　1/4 cup uncooked orzo (or rice or pastina)

　　Salt and pepper to taste

　　3 eggs

　　3 tablespoons lemon juice

　　

Step 1

1. In a large saucepan, bring the broth to a boil.

　　

Step 2

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 low; simmer.

　　

Step 3

3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.

　　

Step 4

4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.

　　

Step 5

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. Add more salt and pepper, if desired, and serve.

　　TIP:

　　For your apron-hanging toddler, scoop a little uncooked orzo into a lidded Tupperware container: Instant maraca!