2 quarts (8 cups) chicken stock
2 cups orzo or long-grain white rice
4 large eggs
1/2 cup freshly squeezed lemon juice (from about 3 lemons)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish
Extra-virgin olive oil, for garnish
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