Last updated 6/12/2012 1:05:31 AM. Recipe ID 30543. Report a problem with this recipe.
Yield: 1 Servings
1/2 c Uncooked rice or orzo
7 c Stock (up to 8)
1 Lemon, juice of
2 tb Water
2 Eggs (up to 3)
Salt and pepper to taste
Prepare a stock by boiling slowly lean lamb, meat bones, or chicken
with enough water to cover. Strain stock when meat is done. 1/2
hour before serving, boil stock and add rice or orzo. When orzo is
done, reduce heat to simmer. In a bowl, beat eggs with 2 Tbsp. water
and the lemon juice. Spoon broth into egg mixture STIRRING CONSTANTLY
to prevent curdling. After adding about 5 Tbsp. broth to eggs, add
eggs to the broth on the stove STIRRING CONSTANTLY. Remove from heat.
It should be slightly thick. Serve immediately. I like this pretty
"lemony", so I sometimes add more lemon.
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