Ingredients
- 1 1/2 pound beef soup bones (can be used any meat to your liking)
- 3 tablespoons butter
- 1 tablespoon salt
- 70 grams dry orzo pasta (4 tablespoons)
- 3 green onions, chopped (use only whites of the onion, I would use both green and white)
- 2 egg yolks
- 1 1/2 tablespoons lemon juice (approximately half a lemon)
- 2 tablespoons dill or parsley
- Black pepper (1 pinch)
- 6 cups water (can use chicken stock, if preferred)
How to Make
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Step 1: Heat the butter in a stockpot, 6 quart-size, over medium heat.
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Step 2: Add green onions and cook, stirring until translucent about 4 to 5 minutes.
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Step 3: Add beef soup bones and continue to stir around for a few minutes, or until you see light browning.
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Step 4: 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 is done.
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Step 5: Remove bones and pick out the meat, cutting to desired size chunks, if any. Place meat back into pot.
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Step 6: Stir in the orzo pasta and cook for 10 more minutes.
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Step 7: Season with salt and black pepper. Remove the stockpot from the heat to cool down at room temperature.
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Step 8: 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.
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Step 9: Pour the egg mixture to the stockpot and stir well to blend.
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Step 10: Serve hot alongside hard-crusted bread. Enjoy!
We hope you enjoy this recipe!
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