Lemon-Egg Soup

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.

No additional tips available.