by Robert Booz

This traditional Greek egg drop soup, often served for Easter, makes an amazing springtime lunch or light dinner. Serve it with good, crusty bread.


  • 7 cups chicken stock, preferably homemade
  • 1 cup orzo (or white rice)
  • Juice from two lemons, or to taste
  • 4 large eggs, at room temperature
  • Finely minced chives and/or dill to garnish (optional)
  • Salt and black pepper, to taste

Elizabeth Cecil

Place the stock in a large pot and bring to a boil. Taste for salt and add as necessary. Add the orzo or white rice and cook until it is done. Remove from the heat. In a medium bowl, whisk your eggs together extremely well, until they are frothy, about a minute. Whisk in the lemon juice. Whisk in hot broth, about a half cup at a time, letting it trickle in slowly, until the egg mixture is about as hot as the broth still in the pot. Finally, whisk the egg mixture back into the soup until a froth forms on the top. Adjust your seasoning. Serve immediately, garnished with fresh herbs.

Yield: 4 to 6 servings