1/2 cup orzo
3 cups chicken stock
1/4 cup lemon juice
1 cup whole milk
Bring chicken stock to boil. Cook the orzo according to package directions.
Whisk together the eggs, lemon juice and milk. Add a ladleful of hot chicken stock and continue to whisk.
Remove the orzo and stock from direct heat. Whisk in the egg mixture. Continue to whisk until the texture is velvety.
Take care to avoid boiling this soup once the egg mixture has been added.