Avgolemono Avgolemono Avgolemono with Lemon-Kissed Feta Dumplings

Ingredients

• 6 cupsChicken consommé
• 1/2 cupOrzo pasta
• 3Large eggs
• 1/3 cupLemon juice, freshly squeezed
• 1 tspLemon zest
• 4 ozFeta cheese, finely crumbled
• 1/4 cupAll-purpose flour
• 1/4 cup, plus more for garnishFresh dill, finely chopped
• to tasteSalt
• to tasteBlack pepper, freshly ground

Instructions

1. In a large pot, bring the chicken consommé to a gentle simmer over medium heat.
2. Add the orzo pasta to the simmering consommé and cook until al dente, about 8-10 minutes.
3. While the orzo cooks, prepare the dumplings: In a medium bowl, whisk together the finely crumbled feta cheese, all-purpose flour, and 2 tablespoons of the chopped dill.
4. In a separate small bowl, whisk the eggs until frothy, then gradually whisk in the fresh lemon juice and lemon zest until well combined.
5. Temper the egg mixture: Slowly ladle about 1 cup of the hot consommé from the pot into the egg-lemon mixture, whisking constantly to prevent the eggs from scrambling.
6. Pour the tempered egg-lemon mixture back into the pot of consommé and orzo, whisking continuously over low heat. Do not boil; simmer gently until the soup thickens slightly, about 3-5 minutes.
7. Season the soup with salt and freshly ground black pepper to taste.
8. To form the dumplings, wet your hands slightly, then scoop about 1 teaspoon of the feta-flour mixture and roll into small balls. Drop the dumplings gently into the simmering soup, ensuring they are submerged. Cook for 5-7 minutes, or until dumplings float and are cooked through.
9. Stir in the remaining 2 tablespoons of fresh dill.
10. Ladle the soup with dumplings into bowls, ensuring each serving has an even distribution of orzo and dumplings, then garnish with additional fresh dill before serving.