Lemon-Egg Soup

• 8 cups chicken broth
• 1 cup orzo (rice-shaped pasta)
• 4 lg. eggs
• 1/3 cup fresh lemon juice
• 1/4 tsp. pepper
• 1/3 cup snipped fresh dill

1. Bring broth to a boil in a 3 quart saucepan.
2. Add orzo and boil for 8 minutes or until tender.
3. Remove from heat.
4. Whisk eggs, lemon juice and pepper in a small bowl until well blended, then whisk in 1 cup hot broth.
5. Place saucepan over low heat and, stirring constantly, add egg mixture.
6. Cook over low heat, still stirring, for 5 minutes.
7. Don't let mixture come to a boil or eggs will curdle.
8. Remove from heat and stir in dill.

chicken broth, orzo, eggs, lemon juice, pepper, dill

Taken from www.foodgeeks.com/recipes/6715 (may not work)