Greek Avgolemono Soup

Состав / Ингредиенты:

• Lemon 2 Pieces
• Eggs 3 Pieces
• Chicken broth 1.75 Liters
• Salt, black ground pepper 1 Piece
• Herbs (dill and parsley) 1 Piece
• Small pasta 120 Grams

	Bring the chicken broth to a boil (you can use powdered broth cubes; in this case, do not salt the soup). Add the pasta to the broth and cook for 5 minutes.
	While the pasta is cooking, beat the eggs until frothy, add the juice of one lemon and a tablespoon of cool water. Slice the remaining lemon into rings and finely chop the herbs.
	To the beaten eggs, add one ladle of hot broth and mix well. Then add two more ladles. Mix again, pour the mixture into the pot, and remove it from the heat. Season with salt and pepper to taste, serve in bowls; add 2–3 lemon rings and herbs to each bowl.