Avgolemono Soup(Greek Egg And Lemon Soup) - cooking recipe

Ingredients

4 c. water with 5 chicken broth cubes in it
1/3 c. white rice
2 eggs
juice of 1 lemon

Preparation

Bring the broth to boil; add the rice.
Cook until done; turn the heat down.
Beat the eggs until light and foamy.
Add the lemon juice and beat some more.
Then add 1 cup of the hot soup and beat until well mixed.
Add the diluted egg and lemon mixture to the rest of the soup, beating constantly or the egg will curdle.
Heat almost to the boiling point, but not quite or the soup will curdle.
Serve hot or cold.