Prepare a stock by boiling slowly lean lamb, meat bones or chicken with enough water to cover. Strain stock when meat is done, ½ hour before serving boil stock and add rice or orzo. When orzo is done, reduce heat to simmer.
In a bowl, beat eggs with 2 tablespoons water and the lemon juice. Spoon broth into egg mixture stirring constantly to prevent curdling.
After adding about 5 tablespoons broth to eggs add eggs to the broth on the stove stirring constantly. Remove from heat. It should be slightly thick. Serve immediately.
