Avgolemono Soup (Greek Egg/Lemon Soup)
6 cups chicken broth
1/2 cup stellini pasta or rice
6-8 large eggs, separated
juice of 1-2 lemons
Bring broth to a boil (I make mine the day before and leave a little of the chicken in the stock and save the rest for later); add stellini or rice and cook until soft. Turn off the heat and allow the soup to cool a bit.
In a bowl, beat egg whites until they are frothy, but not stiff. In another bowl, beat the yolks until they turn yellow and thick. This will take a while, so be patient. Gently mix the yolks into the whites, then pour this into the slightly-cooled broth. You want it warm enough to cook the eggs, but not make them hard and stringy. Before adding the eggs to the broth, spoon a little of the hot broth broth into them, stirring constantly, then add a little more, until you've added about a cup of broth. Then pour them slowly into the pot of broth, stirring constantly. This is what makes the soup creamy, so you don't want stringy eggs (this is NOT eggdrop soup!), but you don't want raw eggs, either. Juice the lemons, strain the pulp out and add the juice to the soup, stirring well to keep it from curdling. Flavor with salt and pepper to taste. Enjoy!