Egg and lemon soup is also known as a power soup. It is a meal in itself. This recipe calls for risoni or orzo, a type of pasta that looks like grains of rice. It is often used in Greek, Turkish and Italian dishes. There are colored varieties that can give this recipe more flair.
4 cups chicken stock
1 carrot, finely diced
2 tablespoons risoni or orzo
2 tablespoons freshly squeezed lemon juice
1/2 cup roughly chopped continental parsley leaves
Garlic salt and pepper to taste
1 egg, beaten
Pour the sauce in a deep saucepan under high heat. Add the carrots and bring it to a boil. Stir in the risoni and cook for 10-12 minutes. Remove from heat and add the lemon juice and 3/4 of the parsley. Season it with garlic salt and pepper. Slowly stir in the beaten egg. Continue to mix it until the egg is cooked. Garnish with the remaining chopped parsley. Serve immediately with bread.
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