AVGOLEMONO (GREEK SOUP)

Ingredients:
Chicken stock - 1.75 litres
Orzo pasta or any small pasta shapes - 115 gms
Eggs - 3
Large lemon juice - 1
Salt and ground pepper

For Garnishing:
Lemon slices 

Method:

• Pour the stock into a large pan and bring to the boil.
• Add the pasta and cook for 5 minutes.
• Beat the eggs until frothy, then add the lemon juice and 15 ml of cold water. Slowly stir in a ladleful of the hot chicken, then add one or two more. Return this mixture to the pan, off the beat and stir well.
• Season with salt and pepper and serve at once, garnished with lemon slices.
• Do not let the soup boil once the eggs have been added or it will curdle.