lemon orzo soup

A couple weeks ago, Audrey invited me to attend a soup swap her sister was hosting.  I didn't want to make a taco soup or chili or anything that someone else might make.  One time, Leslie made this Lemon Orzo soup that was delicious, so I went with that idea.

Got the recipe from my good friend Jesse, and she had a couple different recipes for it.  One from Rachael Ray, and one that she had figured out that tasted like Cafe Eclectic's Lemon Greek Soup [mmm].

I kind of meshed together the two different recipes--I wanted to use orzo, and she used rice, I wanted to use the whole egg instead of just yolks... etc.  So here is what I ended up doing (of course tripled for soup swap).... and it was a delicious!

Lemon Orzo Soup
2 (32 oz) containers of chicken broth
1 cup orzo pasta
Juice of 1 lemon
1 large egg

1. Boil broth.
2. [In the meantime] beat eggs together with lemon juice in a bowl.
3. Add orzo to boiling broth and cook to directions on box (8-9 minutes).
4. Temper the egg-- pour 1-2 c of hot broth into bowl and whisk in the egg.
5. Pour back into pot and stir.
6. Add some fresh ground pepper.