Instructions: In a large stockpot, bring the chicken stock to a boil. Add orzo and cook 5 to 7 minutes. Add asparagus and cook an additional 5 to 7 minutes. Bring soup back to a brisk boil and whisk in beaten eggs. Cook for 1 minute.

Remove from heat and add remaining ingredients. Serve immediately.

This recipe yields 12 servings.

NOTES : Marjorie Druker together with her husband own New England Soup Factory with 3 stores now operating in the Boston, MA area.

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