1 1/2 qt. chicken broth
1/3 c. rice or angel hair pasta
2 eggs
Juice of 1 lemon
Salt to taste

Put rice or pasta in salted boiling broth and cook until rice is tender. Beat eggs and lemon juice together in a bowl. Add slowly a cup of the hot broth and mix well. Pour this sauce again slowly into the pot containing the broth which must not be too hot. Otherwise the egg curdles. Keep stirring until the sauce is blended with the broth. When reheating the soup use very low fire. Serves 5.