How to Make It
Instructions
Prepare the Vegetables
Warm up a large stockpot or Dutch oven on medium heat. Add butter and olive oil, allowing the butter to melt smoothly.
Add the diced onion and carrots, cooking for 3–4 minutes until the onion turns soft. Introduce garlic and rosemary, letting them sauté for around 30 seconds until aromatic.
Cook the Orzo
Pour the chicken broth into the pot and sprinkle with salt. Bring this mix to a gentle boil, then simmer for 10 minutes.
Introduce the orzo, cooking for an additional 8–10 minutes until it is tender. Take the pot off the heat.
Prepare the Egg Mixture
In a medium-sized bowl, whisk together the eggs, egg yolks, and lemon juice until well combined.
Carefully ladle 1 cup of the hot broth into the eggs, whisking continuously to avoid curdling. Repeat with 1–2 more ladles of broth, gradually increasing the egg mixture’s temperature.
Thicken the Soup
Return the pot to medium-low heat. Slowly incorporate the tempered eggs into the soup while stirring. Cook for 5 minutes, allowing the soup to slightly thicken.