Egg and Lemon Soup (Avgolemono Soup)

Name: Egg and Lemon Soup
Yield: 6
Ingredients: 2 liters of chicken broth (use tablets to prepare); 3/4 cup of small macaroni for soup; Salt and pepper, to taste; Juice from 1 lemon; 2 beaten eggs

1
2 liters of chicken broth (use tablets to prepare)
2
3/4 cup of small macaroni for soup
3
Salt and pepper, to taste
4
Juice from 1 lemon
5
2 beaten eggs

Ingredients

1
2 liters of chicken broth (use tablets to prepare)
2
3/4 cup of small macaroni for soup
3
Salt and pepper, to taste
4
Juice from 1 lemon
5
2 beaten eggs

Directions

1
Bring the broth to a boil
2
Add the small macaroni and simmer slowly for 15-20 minutes or until the pasta is cooked
3
Season with salt and pepper
4
Add the lemon juice to the beaten eggs
5
Add some of the hot soup to the eggs and pour all the mixture into the soup, stirring well
6
Remove from heat
7
Let it rest in a covered pot for 5 minutes to thicken
8
Serve immediately
9
Do not reheat
10
Best served 6 portions.