1 (46 oz.) can chicken broth
1 c. orzo macaroni OR 1/2 c. rice
Salt & pepper
2 eggs
Juice of 2 lemons (about 1/2 c.)

Bring broth to a boil. Stir in orzo or rice. Bring to a second boil, cover and simmer until rice or orzo is tender. Remove from heat.

Separate eggs. Beat whites until soft peaks form. Add yolks and blend. Add lemon juice to eggs and stir. Gently stir 1 cupfuls of soup into egg mixture. Combine both mixtures into soup pot. Stir together and serve immediately, before the froth subsides.