Greek Egg Lemon Soup(Avgolemono) - cooking recipe

Ingredients

8 c. chicken broth
salt to taste
1 c. uncooked rice
4 eggs, separated
juice of 2 lemons (1/3 c.)
lemon slices
parsley

Preparation

Bring chicken broth to a boil; salt to taste.
Add rice and simmer uncovered for 20 minutes.
Remove from heat.
In bowl, beat egg whites until stiff; add yolks and beat well.
Slowly add lemon juice to eggs, beating constantly.
Add 2 cups of hot broth, slowly.
Do not stop beating, constant beating will prevent curdling.
When eggs and broth are well mixed, pour mixture back into remaining broth and rice.
Stir well over heat.
Do not let boil.
Serve immediately in warm bowls with thinly sliced lemons and parsley for garnish.