Avgolemono with Orzo Pasta (Greek Chicken Soup with Egg-Lemon Dressing)

Ingredients:

• 2 liters of chicken broth
• 2/3 cup orzo
• 3 eggs
• Juice of 1.5 lemons

Preparation:

1. Bring the chicken broth to a boil in a saucepan. Add the orzo, reduce the heat, and simmer, uncovered, for about 10-12 minutes, until the pasta is tender. Turn off the heat and leave the saucepan on the stovetop.
2. Separate the eggs into whites and yolks. Place the whites in a clean bowl and beat until foamy, about 2-3 minutes. Add the egg yolks and continue beating until well combined, about 2 minutes. Continue beating, gradually adding the lemon juice.
   
   Slowly pour in about 3 cups of hot chicken broth (use a thermometer at this point to ensure the broth is just below 160°F), whisking as you add it in a thin stream.
3. Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S-shape. Then, while stirring, quickly pour the entire egg-lemon mixture into the pan.
   
   Keep the contents of the pan warm over very low heat and stir in an S-shape until the soup thickens slightly and the foam dissipates. Serve hot.