How to Make It
Instructions:
Sauté the Aromatics
Start by warming a large stockpot or Dutch oven over medium heat. Add the butter and olive oil, allowing the butter to melt completely.
Incorporate the diced onion and carrot, cooking for approximately 3–4 minutes until the onion becomes translucent. Add the garlic and rosemary, sautéing for an additional 30 seconds until they release their aroma.
Prepare the Orzo
Introduce the chicken broth and salt to the pot. Bring it to a boil, then reduce the heat to simmer for 10 minutes.
Add the orzo pasta and continue cooking for 8–10 minutes until the orzo is tender. Remove the pot from the heat.
Temper the Egg Mixture
In a separate bowl, whisk together the eggs, egg yolks, and lemon juice until well combined.
Carefully ladle 1 cup of the hot broth into the egg mixture, whisking constantly to avoid curdling. Repeat with 1–2 more ladles to gradually warm the eggs.
Thicken the Soup
Return the pot to medium-low heat. Slowly incorporate the tempered egg mixture into the soup while stirring continuously. Allow it to cook for about 5 minutes so the soup thickens slightly.