"Avgolemono Soupa" - Egg Lemon Soup - cooking recipe

Ingredients

2 qt. chicken broth
2 c. rice or Manestra
salt and pepper to taste
4 eggs
juice of 2 large lemons

Preparation

Add rice to boiling broth; cook unti done.
Beat the eggs until light in color; add lemon juice and mix well.
Slowly add 1 cup broth juice to eggs and beat vigorously so as not to curdle. Pour egg and broth mixture into remaining soup and mix.
Stir for about 5 minutes, so as not to curdle.
Add chopped parsley on top of soup when serving.
Serve at once.