2 qts. chicken stock
1/2 c. manestra
Salt and pepper
2 eggs
Juice of 1 lemon

Bring stock to boil. Add manestra and simmer until tender, 15 to 20 minutes. Add salt and pepper to taste. Beat eggs, add lemon juice. Slowly add some of the hot soup to eggs while beating them. Stir egg mixture into soup, cover and let stand 5 minutes off heat. Serve at once. (Does not reheat well.) Makes about 2 quarts or will serve 6. Manestra: This is a pasta about the size and shape of cantaloupe seeds. You can buy it in specialty grocery stores, or substitute spaghetti broken in very short lengths.