A comforting and tangy chicken soup with orzo pasta, perfect for a quick and satisfying meal.
Bring the chicken broth to a gentle boil in a large pot.
Using low-sodium broth allows you to control the salt level better.
Add the orzo to the boiling broth and let it simmer uncovered until tender.
Stir occasionally to prevent the orzo from sticking to the bottom.
In a separate bowl, whisk together the eggs and freshly squeezed lemon juice until frothy.
Ensure the eggs are at room temperature for easier whisking.
Slowly ladle some hot broth into the egg mixture while whisking continuously, then pour the mixture back into the pot.
Adding the broth gradually prevents the eggs from curdling.
Remove the pot from heat immediately and season with salt and black pepper to taste.
Avoid boiling the soup after adding the eggs to maintain a creamy texture.
Serve the soup hot, garnished with grated Parmesan cheese and fresh parsley.
Serve with a slice of crusty bread for a complete meal.
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