Papa Ben's Turkish Lemon and Egg Soup

Lemon and Egg Soup with side Salad

My Father-in-Law sent me this recipe yesterday. I was so excited to try it, I bought all the ingredients and made it today.
It was delicious and so easy to make.

Big helper

Some notes:
  • I did not have vermicelli noodles, I used orzo. My FIL said cooked rice would be a good substitute as well.
  • I add 2 lemons, I love sour so I found it perfect. My husband, and I'm sure a lot of other people would prefer 1 lemon.
Enjoy and a big kiss to Papa Ben!

Egg & Lemon Soup ingredients:
3 pints of good quality ckicken stock.
4 oz of vemicelli.
2 Egg.
Juice of 1 or 2 lemons
Large bunch of parsley finely chopped.
Salt and pepper.
Bring chicken stock to boil and add vermicelli, salt, pepper and simmer for 15 minutes. Add the parsley.
Beat the eggs and lemon juice and ladleful of stock and pour this mixture into the pan, stirring vigorously until the soup thickens, DO NOT ALLOW THE EGGS TO CURDLE, remove from heat once the soup thickens.
Serve with home baked bread and extra lemon juice for individual tastes. ENJOY

*I also received a recipe for Yogurt Mint Soup, I will post that as well once I tried it.


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