1. In a large saucepan, bring the stock, with the dill added, to a boil. 2. Add rice (or orzo, which is a rice-shaped pasta); reduce heat and simmer, covered, for about 15 to 20 minutes-- just until the rice is tender but still firm. 3. In the bowl with the beaten eggs, slowly stir about 2 cups of the soup in, beating constantly. 4. Once combined, slowly pour this mixture back into the soup-pot. 5. Increase the heat to medium and cook, stirring constantly, for about 5 minutes or until the soup has slightly thickened. 6. Remove from heat and stir in lemon juice; taste and add salt and pepper. 7. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
