Posted on 18 January 2014 by admin     

1/2 cup uncooked rice or orzo
7-8 cup stock
juice of 1 lemon
2 Tbsp. water
2-3 eggs
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.

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