12 c. chicken broth
2 c. orzo macaroni or long grain rice
Salt and pepper to taste
4 eggs
Juice of 4 lemons

Bring broth to a boil. Stir in orzo or rice, salt and pepper. Bring to a second boil. Cover and simmer 10 minutes or until orzo is tender, 20 minutes for rice. Remove from heat.

Separate eggs. Beat whites until peaks form. Add yolks. Beat until blended. Add lemon. Stir only until barely mixed. Gently stir 2 ladlefuls of soup into egg mixture. Pour this combination back into the soup pot. (This prevents the eggs from curdling.) Stir gently.

Serve immediately, before froth subsides. Goes well with crusty bread, cheese and salad.