2 tablespoons olive oil
6 garlic cloves, smashed or minced
1 large onion
1 tablespoon red pepper flakes (or more, depending on your taste)
1 package frozen spinach, thawed and drained of excess water
1 1/2 cups orzo
8 cups chicken or vegetable broth
Juice of 1/2 lemon
1/2 tsp turmeric
Heat the olive oil in a large heavy pot or Dutch oven. Cook the garlic and onion over medium heat until fragrant and slightly translucent. Turn the heat to medium high and add turmeric,red pepper flakes, spinach, and orzo. Cook for about a minute, then add the broth.
Bring to a light simmer, then turn the heat down and simmer for about 12 minutes, or until the orzo is just barely tender. Take the soup off the heat and let it cool down for a moment or two.
Whisk eggs in a bowl, Add a small ladle full of the soup broth to the eggs and whisk vigorously. (If you want to be really sure not to curdle the eggs, take a ladle of soup and cool it a bit before tempering the eggs.) Whisk in two more ladles of soup broth, whisking each well and letting them cool.
Add the egg mixture to the soup pot, whisking very well. Return to very low heat, add the lemon juice and keep stirring the whole time. Cook carefully over low heat until the soup has thickened slightly. Serve immediately, garnished with parsley and Parmesan if desired.