Greek Egg And Lemon Soup - cooking recipe

Ingredients

1/4 c. uncooked rice
4 c. chicken stock or canned chicken broth
2 eggs
1/4 c. lemon juice
salt and pepper
paprika

Preparation

Cook the rice in the stock until tender.
Beat the eggs until light, adding lemon juice slowly while beating.
Gradually add some hot stock to the eggs, stirring constantly.
Combine with remaining stock.
Stir over low heat until slightly thickened.
Season to taste with salt and pepper.
Serve garnished with paprika.
Serves 4.