Greek Beef Patsa

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 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.

Step 7

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