Lemon-Egg Soup

Directions

1. 1
   Bring broth to a boil in a 3 quart saucepan.
2. 2
   Add orzo and boil for 8 minutes or until tender.
3. 3
   Remove from heat.
4. 4
   Whisk eggs, lemon juice and pepper in a small bowl until well blended, then whisk in 1 cup hot broth.
5. 5
   Place saucepan over low heat and, stirring constantly, add egg mixture.
6. 6
   Cook over low heat, still stirring, for 5 minutes.
7. 7
   Don't let mixture come to a boil or eggs will curdle.
8. 8
   Remove from heat and stir in dill.