Youvarlakia Avgolemono (Meatballs and Orzo in Egg and Lemon Broth)

Cook orzo according to package directions. Drain, drizzle with extra virgin olive oil, and reserve.

In a mixing bowl combine the turkey, rice, 2 eggs, onion, 2 tablespoons of the parsley, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix well. Portion into heaping 1 1/2 to 2 tablespoon portions and, using your hands, shape into balls.

Add 6 cups of chicken stock to a large saucepan or Dutch oven and add 1 1/2 teaspoon of salt, pinch of saffron, bay leaf, and lemon peel. Bring to a low boil, then add the meatballs, one by one, and simmer until the meat is cooked through, about 10 minutes. Using a slotted spoon, remove the meatballs from the cooking liquid and set aside, covered, to keep warm. Strain the cooking liquid through a fine mesh sieve and return the cooking liquid to the saucepan and keep warm over a low fire.

In a small bowl whisk the egg yolks until smooth. Add the lemon juice and whisk to combine. Slowly add 1 cup of the hot liquid to the egg-lemon mixture, whisking to combine. Slowly whisk this mixture into the remaining hot liquid in the saucepan; do not allow to boil or the sauce will curdle. Cook on low, stirring constantly, until slightly thickened, 4 to 5 minutes. (The liquid will still be brothy). Add the hot sauce, remaining 1/4 teaspoon of salt and a pinch of black pepper, return the meatballs along with the cooked orzo to the broth, and serve immediately, in shallow soup bowls, garnished with the remaining parsley and pita chips.