How to Make It
Instructions:
Prepare the Vegetables
1. In a large stockpot or Dutch oven, warm over medium heat. Melt the butter with the olive oil.
2. Add the chopped onion and carrots, cooking until the onion turns translucent, about 3–4 minutes. Throw in the garlic and rosemary, sautéing for an additional 30 seconds, until they release their fragrance.
Cook the Orzo
3. Pour in the chicken broth, adding salt to taste. Bring the mixture to a boil and allow it to simmer for 10 minutes.
4. Introduce the orzo, cooking it until tender, roughly 8–10 minutes. Once done, remove the pot from the heat.
Temper the Eggs
5. In a separate bowl, whisk together the eggs, egg yolks, and lemon juice until smooth.
6. Gradually incorporate 1 cup of the hot broth into the egg mixture, whisking continuously to avoid curdling. Repeat this process with 1–2 more ladles of broth to gently elevate the eggs’ temperature.
Thicken the Soup
7. Return the pot to medium-low heat. Slowly drizzle the tempered egg mixture into the soup, stirring constantly. Let it cook for about 5 minutes until the soup gains a slightly thicker consistency.