Greek Beef Patsa

Ingredients

• 1.5 lb beef chuck, cut into 1-inch pieces
• 1 cup orzo pasta
• 1 medium onion, roughly chopped
• 3 cloves garlic cloves, minced
• 6 cups chicken or beef broth
• 2 whole eggs
• 1 whole lemon, juiced
• 1 to taste salt and pepper

Instructions

1. 1

   Place the beef pieces in a large pot and cover with cold water, about 2 inches above the meat. Bring to a boil over high heat, about 8 minutes, then drain the beef in a colander and rinse under cold water until the water runs clear.

2. 2

   Return the rinsed beef to the pot and add 6 cups of fresh broth, the chopped onion, and minced garlic. Stir once to combine, then bring to a simmer over medium heat, about 3 minutes.

3. 3

   Reduce heat to medium-low and simmer uncovered until the beef is fork-tender and easily pulled apart, about 25 minutes. Stir occasionally.

4. 4

   Stir the orzo pasta into the simmering broth and beef. Cook, stirring every 30 seconds, until the pasta is just tender, about 9 minutes.

5. 5

   Crack the eggs into a small bowl and add the fresh lemon juice, then whisk together with a fork until completely uniform and pale, about 20 seconds.

6. 6

   Remove the pot from heat. Pour the egg-lemon mixture slowly into the hot soup while stirring constantly with a spoon in a wide circular motion; do not stop stirring. The soup will thicken and turn creamy, about 30 seconds.

7. 7

   Taste the soup and add salt and pepper as needed. Ladle into bowls immediately and serve hot.

Tools you’ll need

• large pot with lid
• colander
• wooden spoon
• small bowl
• fork
• ladle
• soup bowls

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