Ingredients

• 1 cup Organic Farro
• Water to cover
• 1/4 tsp Sea Salt
• 7 cups Chicken Broth (or Vegetable Broth)
• 3 Eggs
• 1 Lemon Juice

Instructions

1. Soak farro overnight in water to cover with 1/4 tsp salt.
2. Drain farro. Add farro to a soup pot with stock. Cook over medium heat until soft, about 10 minutes.
3. Whisk eggs until light and fluffy, then add lemon juice and whisk to combine. Slowly drizzle a small ladle-full of hot stock into the egg mixture, mixing continuously. Repeat with two more ladle-fulls of hot stock.
4. While whisking the soup (stock with farro), slowly begin to stream in the egg mixture. Whisk over medium heat until the soup begins to thicken to the desired consistency.
5. Season to taste with salt and pepper and serve with fresh lemon wedges, if desired.