3 (14 1/2 oz.) cans chicken broth
1 c. orzo or rice
5 eggs
1/2 c. lemon juice

In medium size pot start broth and about 1 1/2 cans of water to boil. Add orzo or rice, cook until tender. Remove from heat. In smaller pot or bowl beat eggs until foamy, continue to beat. Add lemon juice, a little at a time. When all lemon juice is incorporated take a ladle and add about 4 ladles of the hot chicken broth (continue to beat on low). Then combine egg and lemon mixture into bigger pot.