Egg Lemon Soup- Greece

Soupa Avgolemono, also know as, Egg Lemon Soup, is a traditional Greek soup. It's normal practice to have this soup before the beginning of your lunch or dinner. It's like the American version of chicken noodle soup. It started out as a thick sauce made by the Jewish, which later spread to Spain. After a while, it reached Greece, there, they took out the meat, usually lamb, and changed the juice into lemon juice, instead of the typical orange or pomegranate. They then made the sauce lighter and hotter and called it soup.
Making this soup is very easy, you'll need the following ingredients.
8 cups of chicken broth
1 cup of orzo (or rice is easier)
4 eggs (separated)
3 lemons
1. Pour your orzo and chicken broth into a put and let them come to a boil
2. While your orzo is becoming tender, whisk your egg whites and lemon juice together in a separate bowl.
3. Add in your egg whites and whisk.
4. Take 2 cups of stock and pour it into the egg yolks (stir rapidly so your eggs don't cook)
5. Take the soup of the stove and start whisking in your egg, lemon mixture.
6. Serve immediately with fresh group pepper!

My family loved this dish because it reminded us of our favorite Greek restaurant. This recipe only has a couple ingredients, and isn't very complicated, and it packs in loads of flavor and is lighter than your regular soups. By far one of my favorites!