There’s nothing easier, cheaper, or more soothing than this Greek egg lemon soup.

Serves 6.

12 cups homemade chicken broth or low-sodium store-bought
½ to ⅔ cup orzo or rice
12 large egg yolks
⅓ to ½ cup lemon juice
¼ cup chopped fresh Italian flat-leaf parsley or dill leaves

1. Place the chicken broth in a large stock pot and bring to a boil over high heat Add the orzo, lower the heat to low and cook until it is tender about 15 minutes.

2. While the orzo is cooking, place the egg yolks and lemon juice in a bowl and whisk until the mixture is frothy and somewhat thickened.

3. Gradually add ½ cup of the boiling broth to the egg mixture, being careful not to let the eggs curdle. Add 2 more cups, ½ cup at a time. Return the mixture to the stock pot and continue cooking for 10 minutes, whisking occasionally. Serve immediately or cover and refrigerate for up to 2 days. To reheat, cook over low heat until heated through, about 5 to 8 minutes. Garnish with the parsley or dill.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)