Lemon Orzo Soup

• 6 cups chicken broth, low-sodium (or veggie broth!)
• 1 cup dried orzo pasta
• 1 lemon, juice of (or 2 small lemons - 2 to 4 tablespoons, depending on how lemony you like it)
• 2 large egg yolks
• 1 pinch kosher salt

1. Bring the chicken broth to a boil in a soup pan on high heat. Lower the heat to medium high, stir in the orzo and cook until al dente, about 8 to 9 minutes. The soup should be very brothy at this point. Stir in the lemon juice.
2. In a bowl, beat the egg yolks. Stir the hot broth into the egg yolks, 1 tablespoon at a time, up to 6 tablespoons. This tempers the yolks and prevents them from cooking too fast and curdling. Stir the yolks into the soup and take the pot off of the heat. Stir well. Add a pinch of salt, or to taste. (You could add pepper if you like.white pepper would work nicely.).
3. Ladle the soup into 2 to 4 soup bowls and serve right away!

chicken broth, orzo pasta, lemon, egg yolks, kosher salt

Taken from www.food.com/recipe/lemon-orzo-soup-456445 (may not work)