|Chicken stock||3 Pint (1 3/4 Liters, 7 1/2 Cups)|
|Orzo pasta||4 Ounce (115 Gram, 1/2 Cup)|
|Lemon||1 Large, juiced|
|Ground black pepper||To Taste|
|Lemon slices||4 (For Garnish)|
1. Pour the stock into a large pan, and bring to the boil. Add the pasta and cook for 5 minutes.
2. Beat the eggs until frothy, then add the lemon juice and a tablespoon of cold water. Slowly stir in a ladleful of the hot chicken stock, then add one or two more. Return this mixture to the pan, off the heat and stir well. Season with salt and pepper and serve at once. (Do not let the soup boil once the eggs have been added or it will curdle.)