6 c chicken broth (chicken is traditional)
1/2 c orzo or alphabet pasta, uncooked
3 to 6 tablespoons lemon juice (depending on your greekness)
1 tablespoon butter
heat the broth to boiling, add rice, orzo, or pasta, lower heat to medium, cook for 5 minutes. Meanwhile, combine eggs with lemon juice, and beat until frothy. Stir in about 1 cup of hot broth, and then pour the egg-lemon-broth mixture slowly into the broth and pasta. Cook about 2 minutes or until soup thickens — do not boil! Season with salt & pepper to taste, and stir in butter. Serve, O’pah!