Soup with Orzo Pasta and Lemon (Supë me Fidhe ose Magjerica me Lemon)

Heat the butter in a stockpot, 6 quart over medium heat.

Add green onions and cook, stirring until translucent about 4 to 5 minutes.

Add beef soup bones and continue to stir around for few minutes, or until you see light browning.

At this point pour the water, bring to a boil, and let simmer for one hour. If the meat is not cook yet, you can add more water until is done.

Stir in the orzo pasta and cook for 10 more minutes.

Season with salt and black pepper. Remove the stockpot from the heat to cool down at room temperature.

Meanwhile in a medium size bowl, whisk lemon juice and egg yolk. While whisking slowly pour one cup broth from the stockpot into the egg mixture.

Pour the egg mixture to the stockpot and stir well to blend.

Serve right way with hard crusted bread. Enjoy!