6 cups chicken stock
3/4 cup orzo (rice-shaped pasta) or rice
3 large eggs
4 tablespoons lemon juice
Salt
Freshly ground pepper
Thin lemon slices
Chopped fresh dill (optional)

Preparation Instructions:

In medium saucepan, bring chicken stock to boil. Stir in orzo; reduce heat to medium-low, cover and simmer for 15 to 20 minutes or until tender.

In small bowl, whisk eggs well, then whisk in lemon juice followed by 1/2 cup of the hot soup. Whisking constantly, gradually pour egg mixture into remaining hot (not boiling) soup. Add salt and pepper to taste.

Serve garnished with lemon slices and dill, if desired. Makes 6 servings.

Per serving: 124 calories; 11 g carbohydrates; 10 g protein; 4 g fat; 0.4 g fibre.