Claudia Roden is one of my heros. No joke, a cookbook author is an idol of mine. I went to one of her book signings once and forgot my own name in front of her. So I trust her recipes. This Greek lemony soup is something I have been making for years. It is fairly quick, it is grounding and warming and a perfect pale yellow color.

*Go slowly with mixing the eggs into the broth so it doesn’t scramble

**Sometimes I add diced carrots, add them in at the beginning

*** I often add a good stub of peeled ginger and or aleppo pepper flakes

****I use black pepper instead of white

*****I usually do rice and add a bit more. I recently did it with little ABC pastas and it was great too