The answer, is nothing. In case you were really needing to know.

Tonight’s soup comes from the desire for something creamy, the aspiration to use orzo in something, and the need for something quick, comforting, lemony, and soupy. This soup achieved all of the above.

Yes, you dirty many dishes, but trust me, it’s worth it.

Let’s get going.

Lemon Orzo Soup

6 cups broth of your choosing (I chose this organic mushroom stuff I picked up a while ago)
2 egg yolks
2 egg whites (so hey, it works out. Get out 2 eggs!)
1 lemon (I had tiny ones, so I used 2)
Salt, pepper and dried parsley to taste
1 cup orzo

1. Set your broth in a pot and bring to a low boil.

2. Take the peel off one lemon…

… and drop it right into the broth! While you’re at it, juice that lemon into the broth as well. I added my orzo at this step as well. It only takes about 8 minutes for it to cook to perfection.

3. Separate the yolks from the whites. And beat each one until thick and frothy.

My very chipped nail indicates that I poured some lemon juice into the yolks as well.

Stiff-ish peaks are desirable for the whites.

4. Now, pour the yolks into the whites and gently fold them together until incorporated.

5. Now, you want to temper your eggs before you stir it into the hot soup. We’re not making egg drop soup remember. So, one ladle at a time, pour in some hot soup into your egg mixture and mix it well until the egg is pretty warm.

6. Then, turn off the heat, take the whole tempered eggs bowl and stir it right into the soup! Stir until it all looks uniform and lovely.

Serve with a bit of dried parsley flakes (or the real stuff if you have some on hand) and garlic bread. Everything should be served with garlic bread for that matter.

Um. I went a bit overboard with the parsley. Pardon my mess.

Here’s what you need:

Easy Egg Drop Soup

2 1/2 cups broth (I used vegetable broth but any type, store-bought or homemade, could work)
1 egg
1/2 tbsp finely chopped parsley
2 tbsp Parmesan cheese
1/4 cup shredded fresh spinach

1. Bring the broth to a steady simmer, it really doesn’t need to boil, just be hot enough to cook the egg.

2. In a bowl, beat the egg slightly with the parsley and cheese.

3. Using a fork, create a cyclone in the hot broth. Then, slowly drizzle the egg mixture into the broth. Continue stirring the broth as you pour in the egg to create the wonderful strands.

4. Let the soup sit on the stove for another 3-5 minutes on medium heat.

5. Turn off heat and drop in the shredded spinach. Serve immediately!