|Rich chicken broth||6 Cup (96 tbs)|
|Vermicelli/Fides / orzo / any other small soup pasta||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Lemon juice||3 Tablespoon|
|Minced fresh mint/Minced parsley||2 Tablespoon|
In a large saucepan, heat the broth to a boil.
Add the pasta and cook for 5 minutes, or until the pasta is al dente.
Lower heat so that the soup stops boiling.
In a bowl beat the egg whites until stiff.
Add the yolks, beat until blended.
Beat in the lemon juice a small amount at a time.
Gradually stir 1 cup of the hot broth into the egg-lemon-juice mixture.
Pour this slowly into the broth, stirring constantly.
Cook about 2 minutes, or until the soup thickens.
Do not allow it to boil.
Season with salt and pepper, stir in the butter, and serve immediately with the fresh mint sprinkled on top.