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Chicken stock - 1.75 litres
Orzo pasta or any small pasta shapes - 115 gms
Eggs - 3
Large lemon juice - 1
Salt and ground pepper

For Garnishing:
Lemon slices 


  • Pour the stock into a large pan and bring to the boil.
  • Add the pasta and cook for 5 minutes.
  • Beat the eggs until frothy, then add the lemon juice and 15 ml of cold water. Slowly stir in a ladleful of the hot chicken, then add one or two more. Return this mixture to the pan, off the beat and stir well.
  • Season with salt and pepper and serve at once, garnished with lemon slices.
  • Do not let the soup boil once the eggs have been added or it will curdle.
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