Soup With Orzo Pasta & Lemon
February 25, 2020
"A simple Albanian soup."
- Serving Size: 1 (349.6 g)
- Calories 472.8
- Total Fat - 40.5 g
- Saturated Fat - 18.6 g
- Cholesterol - 848.3 mg
- Sodium - 995.8 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 0.1 g
- Sugars - 0.8 g
- Protein - 22.5 g
- Calcium - 501.4 mg
- Iron - 6.6 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.2 mg
Heat the butter in a stockpot, 6 quart over medium heat.
Add green onions and cook, stirring until translucent about 4 to 5 minutes.
Add beef soup bones and continue to stir around for few minutes, or until you see light browning.
At this point pour the water, bring to a boil, and let simmer for one hour. If the meat is not cooked yet, you can add more water until it is done.
Stir in the orzo pasta and cook for 10 more minutes.
Season with salt and black pepper.
Remove the stockpot from the heat to cool down to room temperature.
Meanwhile in a medium size bowl, whisk lemon juice and egg yolk. While whisking slowly pour one cup broth from the stockpot into the egg mixture.
Pour the egg mixture into the stockpot and stir well to blend.
Serve right way with hard crusted bread.
Tips & Variations
No special items needed.