2 - 2 1/2 c. chicken broth
1 sm. onion, halved
4 garlic cloves, crushed
2 celery stalks
3 parsley sprigs
2 bay leaves
2/3 c. orzo or rice
4 eggs
Juice of 2 lemons
Salt and pepper to taste

Combine broth, onion, garlic, celery, parsley and bay leaves in large saucepan. Bring to a boil. Reduce heat and cover. Simmer over low heat 20 minutes. Strain into a bowl. Return broth to saucepan and discard vegetables. Add orzo or rice, salt and pepper to broth. Bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes until orzo is soft.

Place eggs and lemon juice in blender. Process until smooth. Add 1 cup of broth to egg mixture in blender. Blend until frothy. Add another cup of soup. Process to blend. Add to soup in saucepan. Stir constantly over low heat to bring to serving temperature. Do not boil or mixture will curdle. Makes 6 to 8 servings.