Avgolemono

This is a quick version of a Greek classic. I like to serve it with spanakopita (that I bought from the frozen section of the grocery store) and a salad. I have to be careful when I add the lemon juice to this soup because the taste of the lemon quickly becomes overpowering for some people (i.e. my husband).
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Time: 10 min!
Servings: 6

* 7 1/2 cups chicken or vegetable stock
* 1 cup orzo pasta
* 3 eggs
* juice of 1 lemon
* 1 tbsp cold water
* salt & black pepper

1. Put the stock into a large pan & bring to a boil.
2. Add the orzo and cook for 5 minutes.
3. Beat the eggs until frothy, then add the lemon juice & the tablespoon of cold water. Slowly stir in a ladelful of the hot stock, then add one or two more.
4. Take the pan of stock off the heat. Slowly add the egg mixture to the pan. DO NOT LET THE SOUP BOIL ONCE THE EGGS HAVE BEEN ADDED OR IT WILL CURDLE.
5. Season with salt & pepper.

Tip: Be sure you use good quality stock. The stock will make or break this recipe.