This lemon soup is a favorite in Greece. Serves eight.
6 cups chicken stock
2 T. chopped fresh dill
1/3 cup orzo or rice
Juice of 1 large lemon
Step 1. In a large pot, heat the chicken stock; add dill and simmer gently 30 minutes.
Step 2. Add orzo or rice and cook 15 to 20 minutes more or until orzo or rice is just tender.
Step 3. Just before serving, beat eggs with lemon juice in a small bowl. Add about 1/2 cup of the hot soup slowly in a small stream to the egg mixture, stirring constantly to prevent eggs from curdling.
Step 4. Return egg mixture to soup pot, stirring all the while. Bring to a simmer, but do not boil. Serve.