1. In a soup pot, bring the broth, lemon peel, bay leaf and saffron to a boil. 2. Stir in the orzo and boil for 5 minutes. 3. Cover, remove the pan from the heat and let the orzo steep for 5 minutes. 4. Discard the lemon peel and a bay leaf. 5. In a bowl, whish the eggs and egg yolks, lemon juice and hot sauce. 6. Whisk in ½ cup soup to temper the eggs, then whish the egg mixture into the soup. 7. Cook on low heat, whisking, for 5 minutes. 8. Stir in the parsley; season with salt and pepper. Serve with pita chips. ---------------------------------------------------------------------------
Nutrition
Ingredients
