My Greek grandmother, Ya Ya Marmarou, taught my mother how to make this incredible soup. Thank goodness I paid attention when my mom showed me how to make it. A culinary marvel such as this should be shared with family and friends. Therefore, I have decided to share it with you all.
Ingredients:
1. Bring the chicken broth to a soft boil, add the rice or orzo. Cover and simmer for 20 minutes or until the rice is tender.
2. In a small bowl beat the egg whites until they are stiff.
3. Add the yokes and stir until the eggs are light and creamy. Beat in the lemon juice.
4. Ladle about a quart of the simmering soup into the egg and lemon mixture, whisking constantly.
5. Gradually add the egg mixture to the rest of the soup, stirring vigorously.
6. Remove the finished soup from the heat and continue stirring for about a minute.
7. Serve immediately, adjusting the seasoning with salt and pepper. Add oyster crackers if desired.
This soup is a staple in most Greek homes. . .I have been enjoying this soup for 65 years. I hope you enjoy it as much as I do.
Thanks for tuning in.
Enjoy,
John
Ingredients:
- 6 cups chicken broth
- 1/3 cup short grain rice or orzo
- 1/2 cup fresh lemon juice
- 3 eggs (separated)
- white or black pepper
- salt, if desired
1. Bring the chicken broth to a soft boil, add the rice or orzo. Cover and simmer for 20 minutes or until the rice is tender.
2. In a small bowl beat the egg whites until they are stiff.
3. Add the yokes and stir until the eggs are light and creamy. Beat in the lemon juice.
4. Ladle about a quart of the simmering soup into the egg and lemon mixture, whisking constantly.
5. Gradually add the egg mixture to the rest of the soup, stirring vigorously.
6. Remove the finished soup from the heat and continue stirring for about a minute.
7. Serve immediately, adjusting the seasoning with salt and pepper. Add oyster crackers if desired.
This soup is a staple in most Greek homes. . .I have been enjoying this soup for 65 years. I hope you enjoy it as much as I do.
Thanks for tuning in.
Enjoy,
John
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