From: Nancy,.SanFran

Avgolemono (Egg and Lemon Soup with Orzo)
Recipe By : Nathan Fong
Serving Size : 8

8 cups chicken broth; divided
2 cups dry orzo
1 teaspoon salt -- (or to taste)
1/2 teaspoon ground pepper
3 tablespoons cornstarch
4 eggs
1 teaspoon grated lemon peel
3/4 cup lemon juice
fresh chives; finely chopped

In a large saucepan, bring 6 cups chicken broth to a boil. Add orzo; cook until al dente, about 10 minutes. Add salt and pepper.

Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups broth until hot; do not boil. In a bowl, using an electric mixer, beat eggs until fluffy; add cornstarch mixture, lemon peel and juice. With mixer on medium-low speed, slowly add 1-2 cups hot broth until incorporated and mixture thickens slightly; add any remaining broth to the orzo. Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not boil or the eggs will curdle. Serve immediately; garnish with chopped chives.