Avgolemono

got this from here!

Here it is: makes 3-4 servings

Ingredients:
49 oz chicken broth (homemade is best, but store bought such as Swanson's will do)
1/2 cup Orzo
Juice of 4 lemons
4 eggs
1/2 tsp corn starch (optional if you like it thicker)

Bring broth to boil and add orzo. Cook for about 9 minutes until orzo is cooked and then remove from heat.

Remove one cup of broth and allow it to cool until room temperature.

Meanwhile, in a bowl beat eggs and lemon juice until foamy. Slowly add the lukewarm broth to the egg mixture.

Then, VERY SLOWLY add the egg/broth mixture back into to the soup on low heat stirring constantly until soup thickens (This is when you add the cornstarch if you like).

Season with salt and pepper and serve immediately.

It can be refrigerated then reheated by stirring constantly over a double boiler.

I also add chopped sauteed onions and red bell pepper and cooked chicken breast to it sometimes for a little kick.