Fish Soup

1 c. celery
½ c. carrots
3 onions
1 c. potatoes
3 T. olive oil
2 qt. water
½ c. fresh parsley
½ c. orzo
2 lb. haddock fillets
Salt & pepper to taste
4 eggs
Juice of 2 lemons

Dice carrots, potatoes and celery. Chop onions. Saute vegetables in olive oil for 10 minutes. Add water and simmer until
vegetab les are nearly cooked. Add orzo and simmer until orzo is cooked. Add fish and simmer until fish is tender.
Season with salt and pepper.

Beat eggs well. Slowly add lemon juice. Beating constantly, slowly add about 2 cups broth. Return egg-lemon mixture to
pot over low heat and stir until thickened.