This soup is a riff on the Greek avgolemono: a delicious concoction of beaten eggs and lemon juice, whisked into broth and cooked just enough to thicken. While I borrowed the egg and lemon motif, I also added spinach used orzo instead of the rice. This soup has one other curious feature. It really is a pasta and a soup in one — a two’fer.
Recipe: Spinach and Lemon Soup with Orzo — Weeknight Recipes from The Kitchn | The Kitchn