ARMENIAN SOUP 2 cups chicken broth 1/2 cup vermicelli 2 cups water 1 teaspoon salt 1 egg, beaten 2 teaspoons lemon juice 4 tablespoons water Beat egg, lemon juice and water. Set aside. Bring broth and water to a boil. Add vermicelli and salt. When cooked, turn heat low. Spoon 4 tablespoons broth into egg mixture, stirring all the time until hot. Reverse the process. Slowly add the watered down egg mixture into the broth. Stir constantly taking care that broth does not curdle. Turn off heat. Serve hot. Collected by Cathy Try this One!
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