Greek Lemon and Spinach Soup

8 cups of chicken stock
1 1/2 cup pasta (I used Pipette)
2 eggs, lightly beaten (NOT provided)
Juice of 2 lemons (provided as frozen cube)
Zest of 1 lemon (included in frozen cube)
1 box of frozen spinach
Salt and pepper to taste

Bring the stock to a boil over high heat. Add orzo and cook 5 minutes. In the meantime, microwave the spinach for 5 minutes. While stirring constantly, drizzle in the eggs and continue stirring for 30-60 seconds. Add lemon juice cube with zest, spinach, salt and pepper. Return to a boil and serve immediately.