Originally from Victoria Granof at Epicurious .
- 2 cups broth
- 2/3 cup uncooked orzo (or rice or pastina) 
- Salt and pepper to taste
- 2 eggs
- 2 tablespoons lemon juice
- In a large saucepan, bring the broth to a boil.
- Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to a low simmer.
- Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
- Temper the eggs by ladling about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
- Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Season and serve.
Tastes better cold!
- add diced onion or garlic
- add lemon zest to really kick up the flavour
- a bit of diced or sliced carrot
 Traditionally this is a soup, and has chicken added to it. There is only supposed to be a bit of orzo, but I bulk up the carbs instead of subsituting the chicken. You could add tofu, not sure what else to use.