Ingredients8 c. chicken broth
1 c. rice shaped pasta
4 large eggs
juice from 2 lemons
1/4 tsp. lemon pepper
1 Tbsp. lemon zest
fresh snipped parsley
parmesan cheese
Directions
Bring broth to a boil in a 3 qt. saucepan. Add pasta and boil 8 minutes or until tender. Remove from heat.
In a separate bowl, whisk eggs, lemon juice and lemon pepper until well blended, then whisk in 1 c. hot broth.
Lower heat on broth and pasta, add egg mixture, stirring constantly. Cook over low heat, continue stirring. (Don't boil! Eggs will curdle.)
Remove from heat and stir in parsley and zest. Sprinkle a little parmesan cheese on soup before serving.
