Greek Avgolemono Soup

• 2 Tbs. olive oil
• 2 medium leeks, white parts finely chopped (4 cups)
• 1 small onion, finely chopped (1 cup)
• 2 small carrots, peeled and diced ( 3/4 cup)
• 6 cups no-chicken broth
• 1/2 cup orzo pasta
• 2 large eggs
• 3 Tbs. lemon juice
• 1/4 cup chopped fresh parsley
• 1 Tbs. chopped fresh mint
• 1 Tbs. chopped fresh oregano
• Lemon wedges, for garnish

1. Heat oil in large saucepan over medium heat.
2. Add leeks, onion, carrots, and pinch of salt; cover and cook 5 to 7 minutes, or until vegetables are softened, stirring often.
3. Stir in broth.
4. Season with salt and pepper.
5. Cover, reduce heat to medium-low, and simmer 10 minutes.
6. Add orzo, and cook 11 minutes more, or until orzo is tender.
7. Remove from heat.
8. Whisk together eggs and lemon juice in bowl.
9. Add 3 ladles soup broth to egg mixture, whisking constantly.
10. Whisk egg mixture back into soup, and cook over low heat 2 to 3 minutes, or until soup is thickened, but without letting it come to a boil.
11. Serve sprinkled with parsley, mint, and oregano, and garnished with lemon wedges.

olive oil, leeks, onion, carrots, nochicken broth, orzo pasta, eggs, lemon juice, parsley, fresh mint, fresh oregano, lemon wedges

Taken from www.vegetariantimes.com/recipe/greek-avgolemono-soup/ (may not work)