1 can (46 oz.) chicken broth
1 c. orzo macaroni or 1/2 c. long grain rice
Salt & pepper to taste
2 eggs
Juice of 2 lemons

Bring broth to a boil. Stir in orzo, salt and pepper. Bring to a second boil. Cover and simmer for 10 minutes or until orzo is tender (20 minutes for rice). Remove from heat. Separate eggs. Beat whites until peaks form. Add yolks. Beat until blended. Add lemon. Stir only until barely mixed. Gently stir 2 ladlefuls of soup into egg mixture. Pour this combined mixture back into the soup pot. Stir gently. Ladle into soup bowls. Serve immediately, before the froth subsides. Serve before a main course or with crusty bread, cheese and a salad. (4 servings.)