Difficulty: Easy - for beginners
7 1/2 c chicken stock
1/2 c orzo pasta
juice of 1 large lemon
In a large pan, bring the chicken stock to a boil.
Add the pasta and cook for 5 minutes.
Meanwhile, beat the eggs until frothy, then add the lemon juice and 1 Tbs cold water. Slowly stir in a ladleful of the hot stock. Then add another and stir it in.
Remove the pan of hot stock from the stove top. Pour the egg mixture into the stock and stir well. Season with salt and pepper.
Be sure the soup does not boil once the egg mixture is added (otherwise it will curdle)