1 (46 oz.) can chicken broth
1 c. orzo or long grain rice
Salt and pepper to taste
6 eggs
Juice of 4-5 lemons

Using a deep pot, bring broth to boil. Stir in orzo (or rice), salt and pepper. Bring to a second boil. Cover and simmer 10 minutes for orzo or 20 minutes for rice. Remove from heat. Separate eggs. Beat whites on high until peaks form. Add yolks. Beat until blended. Add lemon. Gently and slowly stir all soup (liquid only) into egg mixture.

Pour this combined mixture back into pot. Stir gently. Ladle into bowls. Serve immediately before froth subsides. Serve before main course or with crusty bread, feta cheese and a Greek salad.