1. Bring the stock to a gentle boil and add the rice or orzo.

2. Simmer until the grains are tender, about 15–18 minutes.

3. Whisk the eggs in a bowl until smooth, then whisk in the lemon juice.

4. Slowly ladle hot stock into the egg mixture while whisking constantly to temper it.

5. Gradually return the egg mixture to the pot over low heat, stirring continuously.

6. Heat gently until the soup thickens slightly, without boiling.

7. Season with salt and pepper and remove from heat.

To serve

Serve hot, finished with herbs if desired. Commonly eaten on its own or with bread.