Greek Egg And Lemon Soup - cooking recipe

Ingredients

2 qt. chicken broth
4 eggs
1/2 c. raw rice
juice of 2 lemons

Preparation

Bring broth to a boil and add rice.
Cook until the rice is tender, about 20 minutes.
Remove the broth from heat.
Just before serving, beat the eggs with a rotary beater until they are light and frothy.
Slowly beat in the lemon juice and dilute the mixture with 2 cups hot soup, beating constantly.
Bring almost to boiling point after which the egg/lemon mixture has been added; do not boil as the soup will curdle.
Serve immediately.