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1
Bring the chicken broth to a boil.
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2
Add the orzo noodles to the broth and cook, covered, on a very low boil, until the noodles are al dente- it should take 8-12 minutes, roughly.
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3
While the orzo is cooking, separate the whites from yolks, and put the whites in a very large mixing bowl.
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4
Beat the whites until they're as fluffy as you can get them.
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5
Add almost all of the juice from the lemon (keep a little left over in a small bowl- people will use this later for adjusting the taste of their own soup).
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6
Beat the egg-lemon mixture again, get it very fluffy.
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7
Add the yolks, and beat.
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8
When the orzo noodles are done, remove the pot from the heat.
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9
Add one ladleful of broth (avoid the noodles) to the egg-lemon mixture, and beat until fluffy.
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10
Continue, one ladle at a time, until you can't get any broth out of the pot.
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11
Pour the contents of the bowl back into the pot, and cook it slightly below a boil for just a few minutes.
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12
DO NOT allow it to boil- the eggs will cook too much and you will get a grainy white residue in your soup.
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13
Serve immediately with thick bread and offer the extra lemon juice to anyone who would like their soup to be more citrusy.
