Sopa de Huevos y Limon

Typically served after Yom Kippur to break the fast, but can be eaten with any non-dairy meal. It’s a great way to start a dinner.

• Ingredients
  

  • 2 1/2 cups cooked, shredded chicken
  • 1 yellow onion, diced
  • 8 cups chicken broth
  • 1 cup orzo
  • 4 eggs
  • 1/2 cup freshly squeezed lemon juice
  • 3 tbs extra virgin olive oil
  • fresh dill
  • salt and pepper to taste

• Directions

  1.  Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Season with salt and pepper.
  2. Add chicken broth and bring to a boil.
  3. Add orzo to boiling broth and cook until tender, 8-10 minutes.
  4. While the orzo is cooking, whisk together the eggs and lemon juice in a large bowl.
  5. Once the orzo is cooked through, reduce the heat to simmer. Temper the eggs by slowly adding 1 cup of hot broth to the egg-and-lemon mixture while whisking. Then slowly add the tempered egg mixture back to the pot.
  6. Add the cooked chicken to the soup and simmer until heated through. Do not allow the soup to boil at any point after adding the eggs, which could cause the soup to break or curdle.
  7. Taste and adjust seasoning. Serve hot, garnished with fresh dill.

• Varsano Variations

  • Before serving add fresh cracked black pepper and/or chubritsa