"Mageritsa" - Traditional Easter Soup - cooking recipe

Ingredients

3 eggs (room temperature)
1/3 to 1/2 c. lemon juice
soup broth

Preparation

With electric mixer, beat eggs until thick and foamy; add lemon juice and continue beating until well blended.
Slowly add about 2 cups hot broth to the beaten eggs and lemon mixture, stirring constantly.
Return sauce to saucepan and simmer for 5 minutes longer, shaking pan in a back-and-forth motion.
Garnish with parsley or croutons.
Serve hot.