What makes this Greek classic so appealing is its intensely rich chicken broth, infused with lemon juice and zest. It is also enhanced with threads of cooked eggs, vibrant leaves of fresh spinach, and orzo. The soup is definitely a spirit lifter. I always like to see the response when I ladle out a sample for someone who admits to not feeling well. A smile— and an order for an entire bowl—usually follow. I also like to make this soup during Easter because it features eggs.

Ingredients:

10 cups homemade chicken stock
3/4 cup orzo
4 eggs, lightly beaten with a fork
Juice of 3 lemons
Zest of 2 lemons
1 cup coarsely chopped cooked chicken
1 pound fresh spinach
Kosher salt and freshly ground black pepper, to taste

Directions:

In a stockpot bring the stock to a boil over high heat. Add the orzo and cook 5 minutes. While stirring constantly, drizzle in the eggs and continue stirring for at least 30 seconds, or until the eggs cook into threads.

Add the lemon juice, lemon zest, chicken, spinach, salt, and pepper. Return to a boil. Immediately remove from the heat and serve.

Makes 6 to 8 servings. Orzo is a type of pasta that looks like an overgrown grain of rice. It works well in soups because it adds starch without much bulk. It is a favorite in Italian and Greek soups, and has also made its way into Middle Eastern rice pilafs. Look for it in the pasta section of a supermarket, or at a specialty Italian or Middle Eastern market.