Greek Lemon Soup
|Canned chicken broth||29 Ounce (Two 14 1/2 Ounce Clear Ready To Serve Cans)|
|Long-grain rice||1⁄4 Cup (4 tbs), uncooked (Orzo Or Regular)|
|Lemon juice||2 Tablespoon|
|Lemon slices||6 (Thin Ones, For Garnish)|
In 2-quart microwave-safe casserole, combine broth and orzo.
Cover with lid; microwave on HIGH 8 minutes or until boiling.
Reduce power to 50%.
Cover; micro wave 18 minutes or until orzo is tender, stirring once during cooking.
In small bowl, beat eggs with lemon juice.
Slowly beat 1/2 cup hot soup into egg mixture.
Return egg mixture to broth, stirring constantly until soup is slightly thickened.
Garnish with lemon slices.