Greek Soup(A.K.A. Egg And Lemon Soup) - cooking recipe

Ingredients

7 (14 1/2 oz.) cans chicken broth or cook a hen and use 3 qt. fresh broth
2 medium lemons
4 eggs
3/4 c. orzo (rice may be substituted)

Preparation

Boil broth, add rice; cover, lower heat and let simmer for 20 minutes.
Remove from heat and let cool for 15 minutes.
Separate egg whites from yolks.
In a large bowl, blend yolks and lemon juice together.
Using a ladle, slowly add the broth to the egg-lemon mixture, stirring continuously, otherwise egg will curdle.
When bowl is full, pour back into kettle with remaining broth and stir.
Whip egg whites until fluffy and add to soup in kettle.
Serves 4 to 6.