Saturday, October 11, 2014

Soup with orzo pasta and lemom-Supe me fidhe ose magjerica me lemon

  • 1 1/2 Lb  beef soup bones ( can be used any meat  to your likings )
  • 3-4 Tbs butter
  • 1 Tbs salt
  • 4 Tbs orzo pasta
  • 3-4 green onion ( only whites of the onion chopped )
  • 2 egg yolk
  • 1/2 lemon juice
  • 2 Tbs dill or parsley
  • black pepper
  • 6 cups of water

Heat the butter in a stockpot 6 quart  over medium heat. Add green onions and cook, stirring until  translucent about 4 to 5 minutes. Add beef soup bones and continue to stir around for few minutes, or until you see light browning. At this point pour the water, bring to a boil, and let simmer for one hour. If the meat is not cook yet you can add more water until is done. Stir in the orzo pasta and cook for 10 more minutes, and season with salt and black pepper. Remove the stockpot from the heat to cool down at room temperature. Meanwhile in  a medium size bowl beat lemon juice,egg yolk. While whisking slowly pour one cup broth from the stockpot into the egg mixture. Pour egg mixture to the stockpot and stir well to blend. Serve right way with hard crusted bread. Enjoy!