6 cups chicken broth
6 Tbsp. rice or orzo
juice of 1 large lemon (or more)
Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes (rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs and the lemon juice together. Remove the broth from heat. Slowly mix
about one cup of the hot broth into egg-lemon mixture. Add to the soup gradually while stirring. Serves six.