This recipe for Avgolemono Soup from Mugs Barnes, by Amy Mahaffey, is from Mahaffey Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can (46 oz) chicken broth 1 cup orzo salt and pepper 2 eggs juice of 2 lemons
Bring broth to boil, stir in pasta, salt and pepper. Bring to boil, cover and simmer 10 minutes. Remove from heat. Seperate eggs, beat whites til peaks form. Add yolks, beat until blended, add lemon. Stir only 'til barely mixed. Gently stir 2 ladles of soup into egg mixture, pour all this mixture back into soup pot. Stir gently.
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