Ingredients:
- 1qt (1l) of water
- 4 bullion cubes
- 4oz (120g) cooked chicken or meat (optional)
- 3.5oz (100g) pasta (preferably orzo/spaghetti or whatever you like)
- 2 eggs
- 12oz (350g) Greek yogurt
- parsley (optional)
Instructions:
- Boil 1qt of water and add the bullion cubes.
- Add the pasta and meat (optional) and cook for 8-12 mins (check the pasta instructions)
- In a separate bowl, mix the eggs with the Greek yogurt until consistent
- Put aside the soup when done and add 1 cup of the soup in the bowl with the eggs and yogurt
- Mix well and return 1 cup of the egg/yogurt mix back to the soup. Mix well the soup and now take two cups, put them in the bowl and mix well with the eggs and yogurt
- Return everything in the pot with soup and mix well. The idea is to equal the temperature across the soup and the eggs/yogurt mix in the bowl, otherwise the eggs/yogurt mix will make crumbles.
- Add parsley (optional) at the end.
