Bring chicken stock to a boil. Add manestra and simmer for 15 to 20 minutes, or until tender. Season with salt and pepper. Add lemon juice to beaten eggs. Slowly stir some of the hot soup into egg yolks. Stir egg-yolk mixture into soup. Remove from heat. Let stand, covered, for 5 minutes to thicken. Serve at once. Do not reheat.(I'm sure you can warm it up as a leftover.)
Makes 6 servings
Note: Manestra is a pasta about the size of cantaloupe seeds. Spaghetti broken into very short lengths may be substituted. This stuff is not hard to find. It is the sort of pasta that is in various pilaf mixtures and lots of grocery stores have it under a more Italian name.You could substitute some gluten-free spaghetti for the manestra
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