Egg Lemon Soup

Directions

1. 1
   Bring the chicken broth to a boil in a saucepan.
2. 2
   Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done.
3. 3
   Turn off the heat, keeping the pan in its place.
4. 4
   Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes.
5. 5
   Add the egg yolks and continue beating until well mixed, another 2 minutes.
6. 6
   Continuing to beat, gradually add the lemon juice.
7. 7
   Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
8. 8
   Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern.
9. 9
   Then quickly pour all of the egg lemon mixture into the saucepan while stirring.
10. 10
    Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down.
11. 11
    Serve hot.