INSTRUCTIONS:
- In a large saucepan over medium-high heat, bring the stock to a boil. Reduce the heat to medium-low and add the orzo, salt, pepper, and sugar. Cook, stirring occasionally, for about 8 minutes, until al dente. Reserve 2 cups of the stock.
- In a medium bowl, using an electric mixer on medium speed, beat the egg whites until soft peaks form. (You can do this by hand or with a stand mixer too.) Beat in the egg yolks and lemon juice until combined. Slowly pour 2 cups of the reserved hot stock into the egg mixture, whisking continuously, until incorporated.
- Return the soup to medium-low heat and whisk in the lemon-egg mixture. Simmer for about 20 minutes, until thickened slightly.
- Ladle the soup into warm bowls. Garnish with white pepper, chopped dill, a dill sprig, and lemon slices.
Lemon-Egg Mixture & Assembly:
- 4 large eggs, whites and yolks separated, room temperature
- 3 large lemons, juiced
- White pepper, for serving
- 1/4 cup finely chopped dill
- 4 to 6 dill sprigs (1 per serving)
- 4 to 6 paper-thin lemon slices (1 per serving)
