INGREDIENTS
10 oz
Turkey, cooked
4 cups
Turkey stock
1
Bay leaf
3/4 cup
Carrots, small
3/4 cup
Celery, small
2 tbsp
Flat-leaf parsley, fresh
3/4 cup
Onions, small
2
Eggs
1/4 cup
Lemon juice, freshly squeezed
1/2
heaping cup Orzo pasta
1
Kosher salt and freshly ground white pepper
1 tbsp
Olive oil