Lemon Egg Drop Soup

Directions

1. 1
   Bring broth to a boil in a 3 quart saucepan over medium heat.
2. 2
   In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth.
3. 3
   Lower heat; add egg mixture, stirring constantly.
4. 4
   Cook over low heat, stirring until heated through.
5. 5
   (Don't boil!
6. 6
   Eggs will curdle.)
7. 7
   Remove from heat and stir in lemon zest.
8. 8
   Ladle into serving bowls and sprinkle each serving with a little Parmesan.