This soup is a riff on the Greek avgolemono: a delicious concoction of beaten eggs and lemon juice, whisked into broth and cooked just enough to thicken. While I borrowed the egg and lemon motif, I also added spinach used orzo instead of the rice.
This soup has one other curious feature. It really is a pasta and a soup in one — a two’fer.
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I have a pretty fast paced life. I'm fairly successful and travel a lot. Come from a really good family and love to spend the time I have with them and friends.