Categories: soup

Ingredients

• 7 1/2 cups chicken stock
• 1 cup orzo pasta
• 3 eggs
• juice of 1 large lemon
• salt and ground black pepper
• lemon slices, to garnish

Directions

1. Pour the stock into a large pan, and bring to a boil.

2. Add the pasta and cook for five minutes.

3. Beat the eggs until frothy, then add the lemon juice and 1 tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Return this mixture to the pan, off the heat, and stir well. Season with salt and pepper and seve at once, garnished with lemon slices. <b>Do not let the soup boil once the eggs have been added, or it will curdle.</b>

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