Soupa Avgolemono (Egg-Lemon Soup) - cooking recipe

Ingredients

6 cups chicken broth
3/4 cup rice or 3/4 cup orzo pasta
3 eggs
1 lemon, juice of

Preparation

Bring broth to boil in saucepan, and add rice or orzo.
Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
While the rice cooks, lightly beat the eggs and the lemon juice together.
Remove the broth from heat.
Slowly mix about one cup of the hot broth into egg-lemon mixture.
Add to the soup gradually while stirring.
Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
Serve.