Perfect meal for a rainy Sunday lunch

Greek Lemon and Orzo Soup AKA: Avgolemono Soup

Ingredients:

• 64 ounces (8 cups) chicken broth
• 4 Tbsp lemon juice (and I can tell no one read this because I just inserted lemon juice like a month later)
  
• ½ cup orzo
• 2 large eggs plus 3 large yolks
• 2 drops hot sauce
• Salt and pepper

Directions:

1. In a soup pot, bring the broth to a boil. Stir in the orzo and boil for 5 minutes. Cover, remove the pan from the heat and let the orzo steep for 5 minutes.
   

2. In a bowl, whisk the eggs and egg yolks, lemon juice and hot sauce. Whisk in ½ cup soup to temper the eggs, then whisk the egg mixture into the soup. Cook on low heat, whisking, for 5 minutes. Stir in the parsley; season with salt and pepper. Serve with pita chips.