Orzo and Egg Soup
In a soup pot, bring the broth to a boil. Stir in the orzo, reduce to a simmer, and cover; cook for 10 minutes. Remove from heat, keeping covered to allow the pasta to cook further.
In a medium bowl, beat the eggs until they are frothy. Drizzle in the lemon juice, beating until it thickens. Place the soup pot with the orzo on low heat. Drizzle about 2 cups of the hot pasta broth into the egg mixture, beating constantly; then stir all the egg mixture into the soup pot. Serve immediately.
Serves 6–8
Orzo is actually rice shaped pasta. In fact, you can substitute ½ cup of rice if you'd like. (See page 180 for Greek Rice and Lemon Soup.)
