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Lemon Egg Soup

8 c Nonfat Veg Chicken Broth; Low Sod, Or Nonfat Chicken Broth
1 c Orzo
4 lg Eggs
1/3 c Fresh Lemon Juice
1/4 ts Pepper
1/3 c Snipped Fresh Dill

Bring broth to a boil in a 3 qt saucepan. Add orzo and boil 8 min or until tender. Remove from heat.

Whisk eggs, lemon juice and pepper in a small bowl until well blended, then whisk in 1 C hot broth.

Place saucepan over low heat and, stirring constantly, add egg mixture. Cook over low heat, still stirring, 5 min. Don't let mixture come to a boil or eggs will curdle. Remove from heat and stir in dill.

Makes eight 1 C servings.

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