Makes four small bowls
I cannot claim that I have grown up with this soup, although we ate a similar dish called egg chateau that’s based on milk and eggs, but the Greek dish has taken our house by storm and has become an absolute favorite, not just for breakfast.
4 cups chicken stock, preferably home made or low-sodium
1/2 cup rice or orzo pasta
Zest and juice of 1 lemon, organic
Salt and pepper to taste
Bring stock to a boil and add rice and lemon zest.
Simmer until rice is tender, about 20 minutes.
In the meantime, whisk eggs and lemon juice in a bowl.
When rice is tender, ladle up to one cup of soup into the eggs very slowly while whisking vigorously. This way the eggs temper, without solidifying when coming in contact with the hot soup. The aim is to have the egg mixture almost as warm as the soup.
Take soup off heat and slowly pour warmed egg mixture into the pot while stirring. Season to taste with salt and pepper and serve immediately.